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Salmon Oscar

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This classic Salmon Oscar recipe is guaranteed to impress. Seared salmon on top of asparagus spears and topped with lump crab and a rich Béarnaise sauce for a fancy salmon meal that is simple to prepare!

grilled salmon on a bed of asparagus topped with lump crab and béarnaise sauce on an off-white plate with a second plate in the background.

I met some friends for lunch at Claim Jumper a couple of years ago right in the middle of Whole30 January. This obviously limited my menu options but Salmon Oscar jumped out at me almost immediately! I double checked to make sure the sauce was dairy-free, which it was, and decided to give it a try.

Boy am I glad that I did!! I thoroughly enjoyed this decadent meal, and I was really excited that I was able to stick to the program and not have to start over, LOL

When I got home I wanted to recreate the meal immediately, but somehow ended up posting Steak Oscar instead. Oh look, a butterfly…..

What is Salmon Oscar?

Salmon Oscar is grilled salmon topped with lump crab meat, sitting on a bed of asparagus and drizzled with Béarnaise sauce! How amazing does that sound? Don’t freak out, it is relatively simple to prepare and guaranteed to impress!

How to make Classic Salmon Oscar:

Make your Easy Blender Béarnaise Sauce and set it aside.

Béarnaise Sauce in a small mason jar.

I kept this a separate post for those who have never made Béarnaise sauce before, and because it makes more than you need for two servings. You could actually make it a day ahead and keep it refrigerated until ready to use….just don’t tell the French that I said that.

Heat the butter and olive oil in a cast iron skillet over medium-high heat. Season both sides of the salmon filets with garlic pepper, then place in the hot skillet.

two salmon filets on a baking sheet sprinkled with garlic pepper.

Cook skin side up for 4 to 5 minutes, flip over and cook for an additional 4 to 5 minutes until salmon is cooked through. If using a thermometer, cook until center reaches 135 degrees.

two skin-on salmon filets cooking in a non-stick skillet with butter and oil.

Divide steamed asparagus between two plates and top with the grilled salmon.

cooked salmon filet on a bed of asparagus on a small off-white plate.

Remove excess oil from the skillet and add the crab meat. Cook for one to two minutes until the crab is heated through.

lump crab meat being heated in a non-stick skillet .

Notice, there is still some residual oil in the pan.^^^

Divide the crab meat over the salmon.

Salmon filet topped with lump crab on a bed of asparagus sitting on an off-white plate.

Drizzle with sauce, sprinkle with tarragon and serve.

crab and sauce covered salmon filet on a bed of asparagus on a small white plate.

Even your pickiest friends and family members that claim to hate “fish” will love this meal, it is amazing!!

Recipe Notes & Tips

  • A non-stick skillet was used to prepare this meal.
  • The amount of asparagus used is just a suggestion, serve as much as you like.
  • I have actually made the Béarnaise sauce ahead of time and reheated it in the microwave before serving. Heat it in 30 second intervals, stirring in between until heated through.
  • This meal can easily be doubled or tripled to feed the entire family.
  • I used canned lump crab meat because $4.99 for a 6 ounce can was much more reasonable than $17.99 for 8 ounces of fresh…no brainer!
  • Skin-on salmon is the only way that I can purchase wild-caught salmon. I never, ever use farm-raised! Too many chemicals and dyes.

For an easy way to prepare asparagus, check out this Instant Pot Steamed Asparagus post. Because my asparagus was soooo skinny, I steamed it for “0” minutes and it turned out perfectly.

more delicious salmon recipes:

Enjoy!!

grilled salmon on a bed of asparagus topped with lump crab and bernaise sauce on an off-white plate with a second plate in the background

Salmon Oscar

This classic Salmon Oscar pairs salmon with lump crab, asparagus and a rich Bernaise sauce for an out of this world meal that is simple to prepare!
4.05 from 23 votes
Print Rate
Course: Main Course
Cuisine: American, French
Keyword: salmon, recipe, seafood, crab, asparagus, sauce, healthy, simple, date, night,
Prep Time: 5 minutes
Cook Time: 15 minutes
Make Sauce: 20 minutes
Total Time: 20 minutes
Servings: 2 Servings
Calories: 436kcal
Author: Lisa Johnson

Ingredients

  • 8 ounces salmon filet
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter or ghee
  • garlic pepper or sea salt and ground pepper
  • 4 ounces lump crab meat
  • 12 spears fresh asparagus steamed
  • 4 Tablespoons Béarnaise sauce
  • chopped tarragon or parsley to garnish

Instructions

  • Make your Easy Blender Béarnaise Sauce and set it aside.
  • Heat the butter and olive oil in a cast iron skillet over medium-high heat. Season both sides of the salmon filets with garlic pepper, then place in the hot skillet.
  • Cook skin side up for 4 to 5 minutes, flip over and cook for an additional 4 to 5 minutes until salmon is cooked through. If using a thermometer, cook until center reaches 135 degrees.
  • Divide steamed asparagus between two plates and top with the grilled salmon.
  • Remove excess oil from the skillet and add the crab meat. Cook for one to two minutes until the crab is heated through.
  • Divide the crab meat over the salmon.
  • Drizzle with sauce, sprinkle with tarragon and serve.

Notes

  • A non-stick skillet was used to prepare this meal.
  • The amount of asparagus used is just a suggestion, serve as much as you like.
  • I have actually made the Béarnaise sauce ahead of time and reheated it in the microwave before serving. Heat it in 30 second intervals, stirring in between until heated through.
  • This meal can easily be doubled or tripled to feed the entire family.
  • I used canned lump crab meat because $4.99 for a 6 ounce can was much more reasonable than $17.99 for 8 ounces of fresh…no brainer!
  • Skin-on salmon is the only way that I can purchase wild-caught salmon. I never, ever use farm-raised! Too many chemicals and dyes.

Nutrition

Calories: 436kcal | Carbohydrates: 2g | Protein: 33g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 753mg | Potassium: 671mg | Vitamin A: 265IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1.4mg

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