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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.
Prep Time20 minutes
Cook Time20 minutes
Servings: 2
Calories: 726kcal
Author: Karin and Ken

Ingredients

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
  • ⅛ 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.

Video

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