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Salmon Oscar is the kind of dish that looks fancy, tastes rich, and secretly isn’t hard to pull off. It’s all about the layers: seared salmon, buttery mash, bright asparagus, and a spoonful of warm crab, finished with a pour of Béarnaise. The steakhouse version might cost you double and skimp on the crab. This recipe delivers big without the markup, or the wait for a table.

Drizzling bearnaise sauce over salmon oscar on a plate.
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If you’re more in the mood for beef, I also have a Steak Oscar that brings the same rich flavors in a heartier way.

Here’s Why This Salmon Oscar Recipe Works

Layered but doable: Each component is simple, and they all come together fast. No fancy gear, no chaos.

Restaurant vibes, home-cooked: It feels luxe but skips the butter-bath and 10-step sauce reductions.

Balance in every bite: Rich salmon, bright asparagus, and tangy Béarnaise keep things from getting heavy. (If you like this, my Salmon with Hollandaise sauce has the same vibe).

Crab without the splurge: Fresh Dungeness is ideal, but good-quality canned lump works beautifully too.

A serving of crab and salmon oscar over mashed potatoes.

You can also check out my Salmon in Tarragon Sauce for a different spin on saucy salmon.

Recipe Tips

Use center-cut salmon: Uniform thickness means even cooking and easier plating.

Pat the salmon dry: Dry surface = better sear. Moisture is the enemy of crisp skin and caramelized edges.

Steam the asparagus briefly: Two minutes is all it needs. You want tender, not limp.

Warm the crab gently: Just enough to heat through. Overcooking makes it rubbery.

Don’t skip the Béarnaise: This sauce ties everything together. Homemade is best, but a quality store-bought one can pinch-hit.

For another seafood dinner with big flavor, check out my Ginger Soy Rockfish. It’s light, savory, and comes together fast.

A fork in front of a serving of salmon oscar with mashed potatoes.

Oscar Style Salmon

Rich salmon, sweet crab, and sharp Béarnaise stack up into pure steakhouse drama. Salmon Oscar is a power move you can actually pull off at home. For another easy salmon recipe, try my garlic ginger soy salmon.

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Crab and salmon oscar on a bed of mashed potatoes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Salmon Oscar with Bearnaise Sauce

Salmon Oscar layers seared salmon, tender asparagus, buttery mash, and sweet crab, all finished with a drizzle of Béarnaise sauce for a steakhouse style dinner at home. It's a combination that’s simple but feels special.

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Servings: 2 Servings
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Ingredients 

  • 2 salmon fillets, 6 ounces each
  • 2 tablespoons olive oil, divided
  • Salt and pepper
  • ½ pound asparagus, washed and trimmed
  • cup water
  • 2 tablespoons butter, divided
  • 1 tablespoon fresh lemon juice
  • 4 ounces Dungeness crab meat, or lump crab meat
  • fresh tarragon, for garnish
  • Béarnaise sauce, see recipe (or hollandaise sauce)
  • Ricotta mashed potatoes

Instructions 

Cook the Salmon

  • Pat salmon fillets dry and brush with 1 tablespoon olive oil. Season with salt and pepper.
    Seasoning two salmon fillets.
  • Heat a non-stick skillet over medium-high and add the remaining olive oil. Place salmon flesh side down, pressing gently with a spatula. Cook about 3 minutes, until golden.
    Two salmon fillets in a skillet.
  • Flip to the skin side and cook 1–2 minutes more, until medium-rare or to your liking.
    Searing salmon fillets in a skillet.

Cook the Asparagus

  • In a medium skillet, bring ⅓ cup water to a boil. Add asparagus, cover, and steam for 2 minutes, until bright green and tender.
    Asparagus spears in a skillet next to a white spatula.
  • Drain any remaining water. Toss asparagus with 1 tablespoon butter, lemon juice, and a pinch of salt and pepper. Keep warm.

Warm the Crab and Assemble

  • In a small skillet, melt the remaining 1 tablespoon butter over medium heat. Add crab meat and warm through, about 1 minute.
    Heating crab meat in a skillet with lemon juice.
  • Spoon mashed potatoes onto each plate. Layer with asparagus, then top with salmon. Add a spoonful of warm crab and drizzle with Béarnaise sauce.
    Topping salmon with crab meat.

Notes

Salmon doneness: Cook times are for medium-rare (still a little translucent in the center). Add another 1–2 minutes if you prefer it more cooked through.
Asparagus size matters: If spears are very thick, add an extra minute to the steam time; if thin, check early.
Crab options: Fresh Dungeness is classic, but good-quality canned lump crab works fine. Just drain well before warming.
Make-ahead: Mashed potatoes and Béarnaise sauce can be prepped ahead and rewarmed before plating.
Serving size: Recipe makes 2 servings, but it can be scaled up easily.

Nutrition

Serving: 1 serving, Calories: 705kcal, Carbohydrates: 20g, Protein: 49g, Fat: 48g, Saturated Fat: 14g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 17g, Trans Fat: 0.5g, Cholesterol: 152mg, Sodium: 888mg, Potassium: 1354mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1291IU, Vitamin C: 25mg, Calcium: 83mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

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