Bacalhau Grill San Jose, CA: Portuguese Grilled Salt Cod

This bacalhau grill recipe is inspired by Portuguese grilled salt cod: cod is soaked to remove excess salt, then grilled with olive oil and served with potatoes, onion, lemon, and parsley. Portuguese cooks prepare bacalhau in many regional and family styles, and this straightforward version pairs smoky fish with simple sides rather than claiming to reproduce a particular restaurant’s recipe.

Ingredients

1 1/2 lb (680 g) boneless dried salted cod, cut into 4 thick portions
8 cups (1.9 L) cold water per soaking, plus more for the water changes
1 1/2 lb (680 g) small Yukon Gold or waxy potatoes, halved or quartered to make even-sized pieces
1 large yellow onion (about 10 oz / 280 g), peeled and cut into 1/2-inch (1.25 cm) rings
1/4 cup (60 ml) extra-virgin olive oil, divided, plus a little for the grill
2 medium garlic cloves (about 6 g), finely grated or minced
1/2 teaspoon (1 g) smoked paprika
1/4 teaspoon (0.5 g) freshly ground black pepper
1 lemon (about 120 g), cut into wedges
1/4 cup (15 g) chopped fresh flat-leaf parsley
1 tablespoon (15 ml) red wine vinegar
Optional: 1 teaspoon (5 ml) piri-piri sauce, or a pinch of crushed red pepper

Instructions

Desalt the cod for 24 hours. Rinse the salted cod under cold running water to remove surface salt. Place it in a large nonreactive bowl, cover with 8 cups (1.9 L) cold water, cover the bowl, and refrigerate. After 8 hours, drain and refill with fresh cold water; repeat at 16 hours, then drain at 24 hours. Keep the fish refrigerated throughout this process, and do not leave it soaking on the counter. The recipe’s stated timing assumes portions about 1 to 1 1/4 inches (2.5 to 3 cm) thick.
Prepare the sides and fish. Drain the cod well and pat it dry with paper towels. Check for any pin bones and remove them with clean tweezers. Put the potatoes in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a boil, then cook for 10 to 12 minutes, until a knife enters the outside easily but the centers are still firm. Drain and let them steam-dry while you prepare the grill. Stir together 2 tablespoons (30 ml) of the olive oil, garlic, paprika, and black pepper; brush this mixture over the cod. Salt is usually unnecessary after soaking, so wait until the fish is cooked before deciding whether it needs any.
Heat the grill. Preheat a gas or charcoal grill to medium-high, about 425 to 450°F (218 to 232°C). Clean the grates carefully and oil them with a folded paper towel held in tongs. If the cod portions are delicate or you are concerned about sticking, use a well-oiled fish basket. A grill basket also makes it easier to turn the fish without breaking its flakes.
Grill the potatoes and onion. Toss the parboiled potatoes and onion rings with 1 tablespoon (15 ml) olive oil. Grill the onion for about 4 to 5 minutes per side, until softened with charred edges, and turn the potatoes occasionally for about 8 to 10 minutes, until golden in spots and tender throughout. Move finished vegetables to a platter or to the cooler edge of the grill while the fish cooks. If the potatoes are browning before they are tender, lower the heat or finish them covered on the cooler side.
Grill the cod. Put the fish on the oiled grate, presentation side down if the portions have skin. Cook for 4 to 6 minutes, then carefully turn and cook for another 3 to 5 minutes, depending on thickness. USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish; check the thickest part with a food thermometer. At that temperature, the flesh should also look opaque and separate into flakes. Do not rely on browning alone, and avoid repeatedly flipping the portions, which can make them break apart.
Dress and serve. Whisk the remaining 1 tablespoon (15 ml) olive oil with the vinegar and optional piri-piri sauce. Taste a small flake of cod before adding any salt; if it is still salty, serve it with plenty of potatoes and lemon rather than salting the rest of the plate. Arrange the fish with the grilled potatoes and onion, drizzle with the dressing, and scatter over the parsley. Serve hot with lemon wedges.

Tips

Choose the right cod. Look for thick, boneless pieces of dried salted cod, often labeled bacalhau or salt cod. Very thin pieces can turn soft or break on the grill. If you find only skin-on portions, they work well; grill skin-side down first and use a basket if they are fragile.
Keep the soak cold and change the water. Refrigeration is important while the fish desalts. Use a roomy bowl so the cod is completely submerged, and replace the water at the stated intervals. The fish can remain salty if the water is not changed, while an unnecessarily long soak can leave it bland.
Use a practical substitute when needed. If dried salt cod is unavailable, use fresh or frozen unsalted cod in thick portions. Skip the soaking step and season it lightly with salt just before grilling; the result will be milder and less distinctly bacalhau-like, so serve the lemony dressing at the table for extra flavor.
Prevent sticking and overcooking. Dry the cod well, preheat and oil the grate, and let the first side cook undisturbed before turning. Fish continues to firm slightly after it leaves the grill, so check the temperature in the center and take it off promptly once it reaches the safe minimum.

Serving Suggestions

Serve each portion with the grilled potatoes and onion so the plate has both tender and lightly charred elements. A green salad dressed with olive oil and vinegar makes a fresh counterpoint, while steamed green beans or sautéed greens add another vegetable without competing with the cod. Crusty bread is useful for catching the olive oil, lemon, and juices left on the platter.

For a more substantial meal, add cooked white beans or chickpeas dressed with parsley and a little lemon. Keep sauces simple: the fish has already been salted during curing, and the olive oil, vinegar, and citrus bring enough contrast. Put extra lemon wedges and piri-piri sauce on the table so each person can adjust the sharpness or heat of their own serving.

Variations

Use the oven when grilling is inconvenient. Roast the parboiled potatoes and onion on an oiled baking sheet at 425°F (220°C) until golden and tender, about 20 to 25 minutes, turning once. Add the seasoned, desalted cod for the final 10 to 14 minutes, checking its thickest point with a thermometer for 145°F (63°C). The fish will not have quite the same smoky flavor, but the meal is still practical and the sides cook together.

Add a gentle chile note. Piri-piri is a Portuguese-style hot sauce that can be difficult to find in some shops. A small amount of another red chile sauce or a pinch of crushed red pepper is a workable substitute; it changes the flavor and heat, so add it gradually. For a milder table, leave the chile out of the dressing and offer it separately.

Change the herbs or potatoes. Parsley is classic here, but a little chopped cilantro can bring a brighter, different herbal note. Small red potatoes can replace Yukon Golds at the same weight; they may need a few extra minutes of parboiling if they are larger. Keep the pieces similar in size so they cook evenly on the grill.

Make it a platter meal. Instead of serving four individual plates, arrange the fish over the grilled vegetables on a warm serving platter. Add the dressing just before bringing it to the table so the cod’s browned surface stays appealing. If serving a group, leave the fish in large pieces and let diners portion it themselves; cooked salt cod can flake easily.

Storage and Reheating

Refrigerate cooked cod and vegetables within 2 hours of cooking, in separate airtight containers if possible. They keep for 3 to 4 days in the refrigerator. Because cod is delicate, store any extra dressing separately and add fresh lemon after reheating rather than storing the fish submerged in acid.

For the best texture, reheat only the portion you plan to eat. Put the cod and vegetables in a covered oven-safe dish with a teaspoon of water or olive oil and warm in a 300°F (150°C) oven until heated through. Check leftovers with a food thermometer and reheat them to 165°F (74°C), the USDA FSIS reheating temperature. A microwave also works: use medium power in short intervals, covering the dish and checking the center so the fish does not become rubbery. Freezing cooked cod is possible for up to about 2 months for quality, although thawed fish will be softer; thaw it in the refrigerator and reheat safely.

Frequently Asked Questions

Do I have to soak salted cod for a full day?

This recipe uses a 24-hour refrigerated soak with fresh water every 8 hours for thick portions. Salted cod varies in thickness and saltiness, so follow package or fishmonger directions if they specify a different schedule. If you use fresh unsalted cod instead, do not soak it; season it lightly and cook it directly.

Can I soak the cod at room temperature?

No. Keep the fish and its soaking water refrigerated during desalting. A covered bowl in the refrigerator keeps the fish cold while it absorbs water, and changing the water on schedule helps draw out excess salt without leaving the fish at room temperature.

How can I tell if the grilled cod is done?

Check the thickest portion with an instant-read food thermometer. Fish is safe at 145°F (63°C) under USDA FSIS guidance; at that point it should be opaque and flake readily. Grill timing is only an estimate because thickness, grill heat, and whether the fish starts cold all affect how quickly it cooks.

Can I prepare the fish and vegetables ahead?

You can desalt the cod a day ahead, then drain and refrigerate it covered until you are ready to cook. The potatoes can also be parboiled earlier the same day and chilled promptly. For the best result, grill the fish close to serving time; reheating cooked cod is safe when done properly, but it tends to be less tender than freshly grilled fish.

What if the cod tastes too salty after grilling?

Serve it with extra potatoes, onion, lemon, and unsalted vegetables, which balance the plate without masking the fish. Avoid adding salt to the dressing or sides until you taste everything together. For the next batch, use the same cold-water changes and extend the refrigerated soak if the fish’s thickness or package instructions call for more time.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).