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Jamaican ackee and saltfish with red and green peppers beside creamy cabbage-carrot slaw and tomato wedges on a yellow plate

Photo: gailf548 / Wikimedia Commons · CC BY 2.0

Breakfast

Jamaican Ackee & Saltfish with Lime Slaw and Tomatoes

Flaky salt cod, tender canned ackee, sweet peppers and thyme make a savory breakfast platter with crisp lime slaw and juicy tomatoes.

Developed for DishGal · Updated 2026-09-21

BreakfastEasy Seafood Recipes
Prep35 min
Cook25 min
Total60 min
Cost$4.50

Directions

  1. Desalt the cod

    Cover the salt cod with cold water and refrigerate for 8 to 24 hours, changing the water two or three times. For a same-day method, cover with fresh water in a saucepan, simmer for 10 minutes, drain and repeat once. Taste a small flake; it should be pleasantly seasoned, not aggressively salty.

  2. Cook and flake the fish

    Cover the desalted cod with fresh water, bring to a gentle simmer and cook for 8 to 10 minutes, until opaque, flaky and 145°F. Drain, cool briefly, remove any skin or bones and break into large flakes.

  3. Make the lime slaw

    Toss the cabbage, carrot and half the scallions with yogurt, 1 tablespoon lime juice, the honey and 1/4 teaspoon salt. Refrigerate while the skillet cooks so the cabbage softens slightly but stays crisp.

  4. Sauté the aromatics

    Heat the oil in a 12-inch skillet over medium. Cook the onion and both peppers for 6 to 8 minutes, until softened but still colorful. Add garlic, thyme, allspice and black pepper and cook for 30 seconds.

  5. Fold in saltfish and ackee

    Add the flaked cod and remaining scallions and cook for 2 minutes. Add the drained ackee and 1 tablespoon lime juice. Fold with a wide spatula only two or three times so the tender lobes remain intact; cook 3 minutes, until steaming hot. Taste before adding any of the remaining salt.

  6. Build the photographed platter

    Divide the ackee and saltfish among plates. Add a mound of lime slaw and tomato wedges, then finish with lime zest. Keep the shared platter mild and offer Scotch bonnet sauce only at the table.

Why this works

Why it worksRepeated soaking and gentle simmering tame salt cod while preserving enough seasoning to flavor the mild ackee.
Why it worksAckee is folded in at the end with minimal stirring, keeping its soft yellow lobes distinct rather than turning them into a paste.
Why it worksCool lime slaw and fresh tomato balance the rich fish-and-ackee skillet and reproduce the colorful composed plate in the licensed image.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Cast-iron skillet with a finished baked pasta Compare on Amazon12-inch skilletA wide cooking surface softens the peppers and lets saltfish heat evenly before delicate ackee is folded in.See current options → Pasta being lifted from a stainless-steel mesh colander Compare on AmazonFine-mesh colanderDrain tender canned ackee without losing small pieces, and rinse the slaw vegetables cleanly.See current options → Chef's knife resting on a wooden cutting board Compare on Amazon8-inch chef’s knifeA sharp controllable blade makes even pepper, cabbage, scallion and tomato cuts for the composed platter.See current options →

Swaps & notes

Easy swaps

  • If boneless salt cod is unavailable, use bone-in salted cod and inspect every flake carefully after simmering.
  • Use mayonnaise for a richer slaw or Greek yogurt for more tang; both should stay cold until serving.
  • Orange or yellow sweet pepper can replace either bell pepper without changing the cooking time.

Cook notes

  • Use commercially canned ackee from a reputable producer, drain it well and never substitute raw or unripe fresh ackee, which can be dangerous.
  • Salt cod varies greatly in salinity; tasting after desalting is more reliable than a fixed number of water changes.
  • The 60-minute total assumes the salt cod was soaked overnight; the repeated same-day simmer method adds about 25 minutes.
  • The photo shows distinct ackee lobes, fish flakes, peppers, slaw and tomato, so gentle handling and separate plating matter.

Storage

Cool the ackee and saltfish within 2 hours and refrigerate separately from the slaw and tomatoes for up to 3 days. Reheat the fish mixture gently in a covered skillet until it reaches 165°F, folding as little as possible. Keep the slaw refrigerated and use within 2 days. Freezing the ackee mixture is not recommended because the lobes become mealy.

Questions

Is canned ackee already cooked?

Commercial canned ackee is processed and ready to heat after draining. Handle it gently and warm it through in the finished skillet; do not use unripe or home-prepared fresh ackee.

Can I shorten the salt-cod soaking time?

Yes. Use the repeated simmer-and-drain method, then taste a cooled flake before continuing. If it remains very salty, simmer it once more in fresh water.

Why did my ackee turn mushy?

It was probably stirred too often or boiled. Drain without pressing, add it only after the vegetables and fish are ready, and fold with a broad spatula over medium heat.

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Jamaican Ackee & Saltfish with Lime Slaw and Tomatoes
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1. Desalt the codCover the salt cod with cold water and refrigerate for 8 to 24 hours, changing the water two or three times. For a same-day method, cover with fresh water in a saucepan, simmer for 10 minutes, drain and repeat once. Taste a small flake; it should be pleasantly seasoned, not aggressively salty.
2. Cook and flake the fishCover the desalted cod with fresh water, bring to a gentle simmer and cook for 8 to 10 minutes, until opaque, flaky and 145°F. Drain, cool briefly, remove any skin or bones and break into large flakes.
3. Make the lime slawToss the cabbage, carrot and half the scallions with yogurt, 1 tablespoon lime juice, the honey and 1/4 teaspoon salt. Refrigerate while the skillet cooks so the cabbage softens slightly but stays crisp.
4. Sauté the aromaticsHeat the oil in a 12-inch skillet over medium. Cook the onion and both peppers for 6 to 8 minutes, until softened but still colorful. Add garlic, thyme, allspice and black pepper and cook for 30 seconds.
5. Fold in saltfish and ackeeAdd the flaked cod and remaining scallions and cook for 2 minutes. Add the drained ackee and 1 tablespoon lime juice. Fold with a wide spatula only two or three times so the tender lobes remain intact; cook 3 minutes, until steaming hot. Taste before adding any of the remaining salt.
6. Build the photographed platterDivide the ackee and saltfish among plates. Add a mound of lime slaw and tomato wedges, then finish with lime zest. Keep the shared platter mild and offer Scotch bonnet sauce only at the table.