Cooking tips:

• Desalting: You must soak the salt cod in water for 24 to 48 hours in the refrigerator, changing the water multiple times to achieve the desired level of mild saltiness.
• Texture: Some chefs recommend poaching the cod briefly in milk or water after desalting to soften the flakes before adding them to the salad.
• Serving: The salad is best served at room temperature to allow the flavors of the orange juice and olive oil to meld properly. It is often enjoyed with crusty bread to scoop up the dressing.

Variations & Substitutions

• No eggs: Leave them out for a lighter, pescatarian-friendly version.
• Add crunch: Toasted almonds or pine nuts are common in some Andalusian homes.
• No salt cod? Use high-quality canned tuna only as a last resort—flavour will differ, but it works.
• Onion swap: Spring onions are milder and very traditional in season.

Origin Of This Recipe

The Andalusian Orange and Salt Cod Salad, known locally as Remojón (specifically Remojón Granadino), is a traditional seasonal salad recipe from Southern Spain. Dating back to Moorish times, it was originally a winter salad utilizing preserved salt cod and seasonal oranges. 

Discover more about Food and Recipes from the Andalusia Region of Spain with our complete Andalusia Foodie Guide

What to Ask Your Fishmonger in Spain

Buying Bacalao in Spain
Ask for ‘bacalao salado para desalar’ if you want to prepare it traditionally. For convenience, bacalao desalado is widely available, but always taste before seasoning.

Why It Works

Sweet winter oranges balance the natural saltiness of bacalao, while olive oil brings everything together into a rich yet refreshing dressing. 

The contrast of citrus, savoury fish, and creamy egg makes this salad deeply satisfying without feeling heavy—perfect for Spain’s cooler months.

Why Make This In March?

Spanish oranges are at their absolute peak right now—sweet, juicy, and everywhere.

Seasonal produce highlights:

• Oranges (Valencia, Sevilla, or Navelina)
• Spring onions
• Black olives

Discover more about seasonal ingredients and recipes and in our Seasonal Fruit & Veg guide:

What Is Bacalao?

Bacalao is salt-cured cod, a staple ingredient in Spanish cooking for centuries. Before refrigeration, salting allowed cod to be preserved and transported inland, making it a key protein across Spain—especially in Andalusia, the Basque Country, and central regions.

Today, bacalao is prized for its firm texture, clean flavour, and ability to absorb other ingredients once rehydrated. It’s commonly used in stews, fritters, salads, and classic dishes like bacalao al pil-pil or remojón.

Common Types of Bacalao You’ll See

• Salted bacalao (bacalao salado): Fully cured and very salty; requires soaking before use.
• Desalted bacalao (bacalao desalado): Pre-soaked and ready to cook—convenient but slightly less flavourful.
• Fresh cod (bacalao fresco): Not cured; milder and not interchangeable in traditional salted recipes.

👉 For authentic Spanish dishes like this Andalusian orange salad, salted bacalao is the traditional choice.

How to Prepare Salted Bacalao (Desalting Guide)

Salted bacalao must be desalted before cooking to remove excess salt while keeping its firm, flaky texture.

Step-by-Step Desalting Method

1. Rinse the cod under cold water to remove surface salt.
2. Soak in cold water, fully submerged, in the refrigerator for 24–48 hours.
3. Change the water at least 3–4 times during soaking (every 8–12 hours).
4. Taste-test a small piece after 24 hours. Continue soaking if needed.
5. Drain and pat dry before cooking or flaking.

How Long Should You Desalt Bacalao?

• Thin fillets: 24 hours
• Thicker pieces: 36–48 hours

Optional Traditional Prep

Some Andalusian cooks lightly grill or pan-sear the desalted bacalao for 1–2 minutes per side before flaking. This adds a subtle smoky note and improves texture—perfect for salads like remojón.

Looking For More Spanish Salad Inspiration?

From crisp cucumber salads to tomato-forward classics and citrusy tapas-style dishes, these traditional Spanish salads are fresh, simple, and perfect for pairing with seafood, grilled meats, or a relaxed Mediterranean meal.

Spanish-Style Cucumber Salad with Jerez Sherry Dressing (Ensalada de Pepino) — a bright, crunchy complement to the citrus and cod flavours.

Cucumber Salad Spanish-Style with No Mayo — This quick and easy-to-make cucumber salad recipe is packed with flavor and utilizes natural yogurt instead of mayonnaise for a healthy weight loss option (75 kcal per serving). 

Spanish Tomato Salad – Ensalada de Tomate — Plump, juicy tomatoes are combined with a little sliced red onion and pink radishes for color, flavor, and crunch. To balance the sweetness, we use some capers and make a quick and easy lemon and olive oil dressing to round off the salad.

Jamon Iberico Salad with Orange, Chickpeas, and Almonds — Jamon Iberico salad is the ideal starter dish or small tapas that is perfect for sharing. This recipe uses just 50g (1.8 oz.) worth of Jamon Iberico paired with ripe, juicy oranges.

Tomato, Ham, and Onion salad – Ensalada de tomate con jamón — This rustic salad is more than just a side—it’s a celebration of summer, of sharing, and of the effortless elegance found in traditional Spanish kitchens. Whether served as a light lunch or the perfect start to a tapas spread, this dish brings a taste of Spain to your table in every vibrant bite.

The Beauty of Spanish Cooking

Spanish cooking is the perfect blend of simplicity and bold flavor, making it an ideal choice for no-fuss recipes that never compromise on taste. 

Rooted in fresh, seasonal ingredients and time-honored traditions, Spanish cuisine transforms everyday staples like potatoes, peppers, and olive oil into vibrant, comforting meals. With the addition of smoky spices, aromatic herbs, and signature ingredients like chorizo, even the most straightforward dishes feel rich and indulgent.

What makes Spanish recipes especially appealing for busy home cooks is their natural balance of ease and flavor. Many classic dishes are one-pan wonders, designed to let the oven or skillet do the work while the ingredients slowly meld together into something extraordinary. 

Spanish cooking is about celebrating quality ingredients, minimal preparation, and maximum payoff—a cooking style that turns weeknight dinners into hearty, satisfying experiences without the stress.

• Discover The Top 10 Herbs Used in Spanish Cooking
• Your Guide to Hot Paprika, Smoked Paprika and Sweet Paprika
• Types of Spanish Chorizo (Flavors, Recipes, and Traditions)
• Types of Spanish Cheese (5 Essentials to Get You Started)

Nutrition Facts (Per Serving – Serves 4)

Approximate values based on standard ingredients

*DVI = Daily Value Intake based on a 2,000 kcal diet.

FAQs

What is Remojón?

Remojón is a traditional Andalusian salad made with oranges, salt cod, olive oil, and olives. The most famous version comes from Granada and is typically eaten in winter when oranges are in season.

Do I need to cook the salt cod?

Lightly toasting or pan-searing the desalted cod is traditional and adds flavour, but you can also use it fully raw once desalted if preferred.

Can I make this salad ahead of time?

Yes. You can assemble the salad a few hours in advance and keep it refrigerated. Bring it to room temperature before serving for best flavour.

What oranges are best for Andalusian orange salad?

Sweet, juicy Spanish oranges such as Valencia, Navelina, or Sevilla (sweet varieties) work best. Avoid overly acidic fruit.

Is this recipe gluten-free?

Yes. Andalusian Orange & Salt Cod Salad is naturally gluten-free.

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