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.
Servings: 2 Servings
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
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
