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Salmon served with asparagus and crab on a square plate.
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Salmon Oscar

This salmon Oscar recipe takes the classic pairings of asparagus, lump crab, and bearnaise sauce with flaky, perfectly cooked salmon.
Course Main Course
Cuisine American
Keyword Salmon Oscar
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 726kcal

Equipment

  • large skillet
  • saucepan

Ingredients

  • 8 oz salmon filet
  • ¼ cup salted butter
  • 1 teaspoon sea salt flakes
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon paprika
  • ¼ teaspoon dried chives
  • ½ lb asparagus
  • 4 oz lump crab meat
  • 1 teaspoon garlic paste
  • 1 teaspoon garlic salt

Bearnaise

  • 2 tablespoon white wine vinegar
  • 1 tablespoon sherry
  • 2 teaspoon lemon juice
  • 2 teaspoon stone ground mustard
  • ½ shallot minced
  • 2 garlic cloves crushed
  • 3 sprigs tarragon
  • 2 egg yolks room temp
  • ¼ cup unsalted butter melted
  • teaspoon sea salt

Instructions

  • Get out and measure your ingredients.
    Overhead photo of all the ingredients needed to make Salmon Oscar.
  • Preheat a frying pan over medium high heat.
  • Prepare the bearnaise sauce. Finely chop 2 sprigs of tarragon for use in later steps, and remove the leaves from the remaining sprig for use in the sauce.
  • Combine white wine vinegar, sherry, lemon juice, mustard, shallot, garlic, and tarragon in a food processor or blender.
    White wine vinegar, sherry, lemon juice, mustard, shallot, garlic, and tarragon in a food processor.
  • Cover.
    White wine vinegar, sherry, lemon juice, mustard, shallot, garlic, and tarragon in a food processor.
  • Purée.
    Puree of White wine vinegar, sherry, lemon juice, mustard, shallot, garlic, and tarragon in a food processor.
  • Pour into a saucepan and cook over high heat until it starts to simmer. -Cook Salmon as it reduces- Cook until liquid is reduced to half, (about 10 minutes) Remove from heat.
    Puree of White wine vinegar, sherry, lemon juice, mustard, shallot, garlic, and tarragon in a saucepan.
  • Pour into a bowl with a pour spout.
    Puree poured into a bowl.
  • Next, pour into a food processor along with egg yolks and purée. Slowly pour in the melted butter to emulsify.
    Puree and egg yolks being mixed together in a bowl white melted butter is being added.
  • Add to a saucepan over low heat. Whisk often until thick.
    Mixture added to a saucepan over low heat. Whisk often until thick.
  • Once thickened, stir in half of the reserved chopped tarragon and remove from heat.
    Half of reserved chopped tarragon added to the saucepan.
  • Combine sea salt, black pepper, red pepper flakes, paprika, and dried chives in a small bowl or ramekin.
    Sea salt, black pepper, red pepper flakes, paprika, and dried chives in a small bowl
  • Remove 2 teaspoon for the asparagus.
    Sea salt, black pepper, red pepper flakes, paprika, and dried chives in two small bowls. One bowl only contains 2 teaspoons of the seasoning.
  • Add crab to a bowl and combine with garlic paste and garlic salt.
    Crab meat in a bowl with garlic paste and garlic salt.
  • Mix well.
    Crab meat in a bowl mixed with garlic paste and garlic salt.
  • Pat salmon dry with a paper towel. Season salmon on both sides with remaining seasoning.
  • Add 2 tablespoon of butter to the pan. Once melted, add the salmon. Cook 5 minutes per side.
    Seasoned salmon placed skin side down in a pan with melted butter.
  • Or once internal temp reads 135 degrees, remove from the pan and set aside.
    Cooked salmon in a black frying pan. Remove from pan.
  • Next, add 1 tablespoon of butter to the pan. Once melted, add the asparagus and sprinkle with seasoning. Sauté in the butter for 4 minutes. Remove asparagus and set aside.
    Asparagus, seasoning and melted butter added to the pan. Cook for 4 minutes then remove.
  • Add the crab to the pan and toss in remaining butter. Sauté for 1-2 minutes.
    Crab added to the same frying pan after removing asparagus. Sauté for 1 to 2 minutes.
  • Divide asparagus between plates. Top with salmon filet, crab meat, and drizzle with bearnaise. Garnish with remaining chopped tarragon and a sprinkle of fresh cracked pepper.
  • Enjoy every bite!
    Closeup photo of a forkful of crab and salmon. More salmon, crab and a bed of asparagus in the background.

Nutrition

Calories: 726kcal | Carbohydrates: 10g | Protein: 40g | Fat: 59g | Saturated Fat: 32g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 403mg | Sodium: 2091mg | Potassium: 1032mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3115IU | Vitamin C: 19mg | Calcium: 130mg | Iron: 5mg