Salmon Oscar
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Salmon Oscar is one of the easiest meals but it looks and tastes super fancy! You can do this on the stove or air fryer. Seared salmon on top of crunchy asparagus and topped with crab and a quick Bearnaise sauce.
I make salmon all the time – it’s really delicious – and one of the easiest proteins to make. I have baked it, seared it and even air fried it!
What is Salmon Oscar?
“Oscar” style can actually be used on any type of protein – like steak or chicken as well. Oscar styles means that it’s topped with asparagus, crab and bearnaise sauce.
Bearnaise sauce is a French sauce typically made of clarified butter and egg yolks flavored with tarragon, shallots and vinegar.
I put together a simpler and quicker version of Bearnaise sauce because I’m not so fancy! haha
The base of the dish is seared salmon and sauteed asparagus – that’s delicious on it’s own! To test this recipe – I made salmon and asparagus together in my air fryer and in the skillet! Both sets of instructions are included – but you can check out my recipe for Air Fryer Salmon as well – I make it ALL THE TIME!
How do you make Salmon Oscar?
Salmon Oscar is very simple – start out by cooking your salmon – either in the air fryer or skillet. About halfway through cooking either way – add your asparagus. Both can be seasoned with olive oil, salt and pepper – that’s it!
While these are cooking – you make up your bearnaise sauce. I took a shortcut with this recipe and sauteed onion and tarragon in lemon juice. Once the onions were soft, whisk in milk, mayonnaise and dijon mustard.
Once ready – plate your asparagus and top with a salmon fillet. Add crab meat on top. I would recommend using REAL crab – not the fake kind. I tried canned crab for this – but there’s also a lump crab meat you can buy – usually in the seafood section in a plastic dish. I love crab meat – so I want big chunks of crab! Also – you don’t even need to heat the crab – it’s already cooked – the salmon and bearnaise are hot – so it will heat it through.
Then pour your bearnaise over the top! Delish! And so fancy!
While these are cooking – you make up your bearnaise sauce. I took a shortcut with this recipe and sauteed onion and tarragon in lemon juice. Once the onions were soft, whisk in milk, mayonnaise and dijon mustard.
Once ready – plate your asparagus and top with a salmon fillet. Add crab meat on top. I would recommend using REAL crab – not the fake kind. I tried canned crab for this – but there’s also a lump crab meat you can buy – usually in the seafood section in a plastic dish. I love crab meat – so I want big chunks of crab! Also – you don’t even need to heat the crab – it’s already cooked – the salmon and bearnaise are hot – so it will heat it through.
Then pour your bearnaise over the top! Delish! And so fancy!
Salmon & Crab Recipes
If you’re looking for other ways to make salmon and crab – I have quite a few! Here are some of my favorite salmon and crab recipes:
Salmon Oscar
Salmon Oscar is one of the easiest meals but it looks and tastes super fancy! You can do this on the stove or air fryer. Seared salmon on top of crunchy asparagus and topped with crab and a quick Bernaise sauce.
Ingredients
- 1 lb salmon fillets sliced into two filets
- 1/2 lb asparagus
- 3 oz lump crab meat
- 1 tsp fresh lemon juice
- 1 tbsp minced onion
- 1/4 tsp tarragon
- 1/4 cup Duke's mayonnaise
- 1/4 cup milk
- 1 tsp dijon mustard
Instructions
Cooking Salmon & Asparagus – Air Fryer
- season salmon with salt & pepper and air fry at 350 for 4 minutes – turn salmon1 lb salmon fillets, 1/2 lb asparagus
- add asparagus to air fryer – spray with olive oil and coarse sea salt – air fry for 4 minutes more
Cooking Salmon & Asparagus – Skillet
- season salmon with salt & pepper – turn skillet to med. high and add olive oil when hot. when oil is hot , add salmon skin side down – heat for 2-3 minutes.1 lb salmon fillets
- Flip salmon and turn heat down to medium. Add another tbsp olive oil.
- Add asparagus and saute. Continue to move asparagus so it doesn’t burn. Heat for 3-4 minutes until salmon is medium (not white all the way through – too dry!)1/2 lb asparagus
Bernaise Sauce
- While salmon is cooking – in a small saucepan – combine lemon juice, onion and tarragon.1 tsp fresh lemon juice, 1 tbsp minced onion, 1/4 tsp tarragon
- Cook over medium heat, stirring occasionally, until onion is almost tender, about 2 minutes.
- Reduce heat to low, then whisk in remaining ingredients – other than crab1 tbsp minced onion, 1/4 cup milk, 1 tsp dijon mustard, 1/4 cup Duke's mayonnaise
- Cook, stirring occasionally, just until heated through, about 2-3 minutes.
Plating
- Plate asparagus spears and then add salmon filet on top of asparagus.
- Then spoon a couple of tablespoons of lump crab meat on salmon (no need to heat – everything else is warm and will heat it).3 oz lump crab meat
- Pour bernaise over crab meat.
Nutrition
Serving: 1filetCalories: 368kcalCarbohydrates: 13.9gProtein: 50.2gFat: 26gSaturated Fat: 3.9gCholesterol: 119mgSodium: 442mgPotassium: 1136mgFiber: 2.6gSugar: 5.7gCalcium: 201mgIron: 4mg
Tried this recipe?Let us know how it was!
