Dinner

Salmon Oscar with Asparagus and Lump Crab with Béarnaise Sauce Recipe

ByMaya Quinn January 27, 2026January 27, 2026

Introduction

Salmon Oscar is a classic dish that pairs tender salmon with fresh asparagus, rich crab meat, and a creamy béarnaise sauce. This elegant yet simple recipe can be prepared in an air fryer or on the stove, perfect for a special weeknight dinner or entertaining guests.

A piece of cooked salmon, light orange and crispy on the edges, is placed on a bed of green grilled asparagus spears. On top of the salmon is a thick, creamy white sauce with small herb bits sprinkled throughout, softly dripping down the sides. The dish is served on a long white plate, set on a white marbled surface. In the background, a fork lies beside a colorful cloth with red and orange patterns. Photo taken with an iphone --ar 4:5 --v 7

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
Salt and pepper, to season
Olive oil, for cooking

Instructions

Step 1: Season the salmon fillets with salt and pepper. If using an air fryer, cook salmon at 350°F for 4 minutes, then turn gently.
Step 2: Add asparagus to the air fryer, spray with olive oil and sprinkle with coarse sea salt. Air fry for an additional 4 minutes until asparagus is tender and salmon is cooked through.
Step 3: Alternatively, for skillet cooking, heat olive oil over medium-high heat. Place the salmon skin-side down and cook for 2-3 minutes until crisp.
Step 4: Flip the salmon and reduce heat to medium. Add another tablespoon of olive oil and the asparagus. Sauté asparagus, stirring frequently to avoid burning, while cooking salmon for another 3-4 minutes until medium doneness.
Step 5: While the salmon cooks, prepare the béarnaise sauce. In a small saucepan, combine lemon juice, minced onion, and tarragon. Cook over medium heat, stirring occasionally, until the onion softens, about 2 minutes.
Step 6: Lower the heat and whisk in mayonnaise, milk, and dijon mustard. Heat gently for 2-3 minutes, stirring occasionally, until warm and combined. Do not boil.
Step 7: To serve, arrange asparagus spears on the plate, place the salmon filet on top, and spoon the lump crab meat over the salmon.
Step 8: Pour the warm béarnaise sauce over the crab meat and serve immediately.

Tips & Variations

Use fresh lump crab meat for the best texture and flavor; canned crab can be substituted but may be less delicate.
If you prefer, substitute asparagus with steamed green beans or broccoli for a different vegetable option.
For a richer béarnaise, add a small pat of butter off the heat at the end of cooking the sauce.
To ensure salmon stays moist, avoid overcooking; it should flake easily but remain slightly translucent in the center.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the salmon. It’s best to add crab meat and béarnaise sauce fresh when serving.

How to Serve

A white plate with a base layer of bright green cooked asparagus, shiny and slightly browned in spots. On top of the asparagus lies a thick, golden brown piece of cooked salmon with black pepper seasoning. The salmon is covered with a fluffy, pale white shredded topping. From above, a creamy white sauce is being poured over the shredded layer, creating a smooth texture contrast. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw the salmon and pat it dry before cooking to prevent excess moisture and help achieve a nice sear or crispness.

Is there a way to make this recipe dairy-free?

You can substitute the milk in the béarnaise sauce with a dairy-free alternative and use vegan mayonnaise. The flavor will be slightly different but still delicious.