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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.
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.
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.
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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Salmon Oscar with Bearnaise Sauce
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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
- ⅓ 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.
- 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.
- Flip to the skin side and cook 1–2 minutes more, until medium-rare or to your liking.
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.
- 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.
- Spoon mashed potatoes onto each plate. Layer with asparagus, then top with salmon. Add a spoonful of warm crab and drizzle with Béarnaise sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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