From the Frank and Sal kitchen
Insalata di Baccalà: Italian Salt Cod Salad
This chilled salad combines tender flakes of salt cod with lemon, extra virgin olive oil, celery, parsley, garlic and Gaeta olives. It is prepared ahead and given several hours in the refrigerator so the dressing can settle into the fish without overpowering it.
- Serves4 to 6
- Prep20 minutes
- Cook8 to 10 minutes
- ChillAt least 4 hours
Before You Cook
The salt cod must be fully desalted before poaching. A thick whole fillet generally needs 48 to 72 hours in cold water in the refrigerator, with fresh water about every eight hours. Cook and taste a small piece from the thickest section before beginning the salad. See our complete salt cod desalting guide for the full process.
Ingredients
- 1½ pounds soaked and drained salt cod
- 2 celery stalks, finely diced
- ½ cup fresh Italian parsley, chopped
- 3 to 4 garlic cloves, finely minced
- Juice and zest of 2 lemons
- ½ cup extra virgin olive oil
- ½ cup pitted Gaeta olives, whole or sliced
- Black pepper, to taste
- 2 tablespoons chopped pickled cherry peppers, optional
Francesco’s Tip
Add a small amount of chopped pickled cherry peppers when you want a little heat. Their vinegar works naturally with the lemon and olive oil dressing, so begin with a modest amount and taste before adding more.
How to Make Insalata di Baccalà
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Poach the Salt Cod
Place the soaked fish in a wide pot and cover it with about 2 inches of cold water. Set the pot over medium heat. When the first small bubbles appear, lower the heat and maintain a gentle simmer for 8 to 10 minutes, depending on thickness. The fish is ready when it is opaque, separates easily with a fork and reaches 145°F in the thickest piece.
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Cool and Flake
Drain the fish and let it cool just until it is comfortable to handle. Break it into large bite-size flakes with your fingers or a fork. Handle it gently so the pieces do not turn into small shreds.
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Add the Aromatics
Place the flaked fish in a large bowl. Add the celery, parsley, minced garlic, Gaeta olives and optional cherry peppers.
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Dress the Salad
Whisk together the olive oil, lemon juice, lemon zest and black pepper. Pour the dressing over the fish and fold everything together gently so the flakes remain intact.
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Chill Before Serving
Cover the bowl and refrigerate the salad for at least 4 hours. Overnight is even better. Toss it gently once more before serving to redistribute the lemon and olive oil.
Make-Ahead and Storage
This salad is meant to be prepared ahead. Keep it covered in the refrigerator and use it within 3 to 4 days. Return it to the refrigerator promptly after serving.
Questions About This Recipe
Why does the fish start in cold water?
Cold water lets the dense cured fish warm gradually. Once small bubbles appear, lowering the heat to a gentle simmer helps the thick center cook without making the outside tough.
Can I make the salad the day before?
Yes. The flavor improves after several hours in the refrigerator, and an overnight rest works especially well. Toss it gently before serving.
Can I use fresh cod?
Fresh cod can be poached and dressed with similar ingredients, but the texture and flavor will be different. Traditional Insalata di Baccalà depends on the firmer flakes created by salt curing.
Which part of a whole fillet is best for salad?
The thinner wing and tail sections poach quickly and flake easily. Save the thicker center pieces for a dish such as Baccalà alla Napoletana.
Last reviewed: August 2026