Salmon Cooked in Goose Fat

Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About


  • 1 salmon fillet per person with the skin left on
  • ½ cup canned or bottled goose fat
  • hand


Heat a skillet and roast the fennel seeds in a little goose fat until they start to pop. Remove the seeds from the pan and mix with the remaining goose fat.

Season the salmon pieces with salt and pepper and then rub well with the goose fat mixture. Heat your skillet until it is good and hot and then place the fillets, skin down, on the skillet and then lower the heat.

Cook for a