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!
salmon, recipe, seafood, crab, asparagus, sauce, healthy, simple, date, night,
or sea salt and ground pepper
lump crab meat
chopped tarragon or parsley to garnish
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.
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.
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