Print

Salmon Oscar with Asparagus and Lump Crab with Béarnaise Sauce Recipe

Print Recipe

★★★★★

5 from 122 reviews

Salmon Oscar is a luxurious seafood dish combining perfectly cooked salmon fillets and tender asparagus, topped with lump crab meat and smothered in a creamy, flavorful Béarnaise sauce. This recipe offers two methods to prepare the salmon and asparagus: air frying for a quick, hands-off approach, or pan-searing for a traditional stovetop finish. The delicate balance of fresh lemon, tarragon, and Dijon mustard in the sauce complements the richness of the salmon and crab, creating an elevated meal perfect for special occasions or a gourmet dinner at home.

Ingredients

Scale

Salmon and Asparagus

  • 1 lb salmon fillets, sliced into two filets
  • 1/2 lb asparagus
  • Olive oil spray (for air frying) or 2 tbsp olive oil (for skillet method)
  • Salt and pepper, to taste

Crab Topping

  • 3 oz lump crab meat

Béarnaise Sauce

  • 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

  1. Season and Cook Salmon (Air Fryer Method): Season the salmon fillets with salt and pepper. Place them skin side down in the air fryer basket set at 350°F. Cook for 4 minutes, then turn the salmon fillets over and cook for an additional 4 minutes.
  2. Cook Asparagus (Air Fryer Method): After cooking the salmon, add the asparagus to the air fryer basket. Lightly spray with olive oil and sprinkle with coarse sea salt. Air fry the asparagus for 4 minutes until tender-crisp.
  3. Season and Cook Salmon (Skillet Method): Season the salmon fillets with salt and pepper. Heat a skillet over medium-high heat and add 1 tbsp olive oil. When the oil is hot, add the salmon skin side down. Cook for 2-3 minutes until the skin is crispy.
  4. Flip Salmon and Cook Asparagus (Skillet Method): Flip the salmon and reduce the heat to medium. Add another tablespoon of olive oil and add the asparagus to the pan. Sauté the asparagus, stirring frequently, for 3-4 minutes until the salmon reaches medium doneness and asparagus is tender but not burnt.
  5. Prepare Béarnaise Sauce: While the salmon cooks, combine the lemon juice, minced onion, and tarragon in a small saucepan. Cook over medium heat, stirring occasionally until the onion is almost tender, about 2 minutes.
  6. Finish Béarnaise Sauce: Reduce heat to low and whisk in the mayonnaise, milk, and Dijon mustard. Stir occasionally and cook just until heated through, about 2-3 minutes. Do not boil.
  7. Plate the Dish: Arrange the cooked asparagus spears on a serving plate. Place the cooked salmon filet on top of the asparagus. Spoon 2-3 tablespoons of lump crab meat over the salmon (no additional heating needed).
  8. Serve with Béarnaise Sauce: Spoon the warm Béarnaise sauce over the crab meat and salmon. Serve immediately for optimal flavor and texture.

Notes

  • Ensure salmon is cooked to medium (slightly translucent in center) to avoid dryness.
  • The crab meat should not be heated separately as the warm sauce and salmon will gently warm it.
  • For air fryer method, make sure to spray asparagus with olive oil to prevent drying out.
  • You can substitute Duke’s mayonnaise with a regular good-quality mayonnaise if needed.
  • Adjust seasoning with additional lemon juice or tarragon to taste if desired.

Keywords: Salmon Oscar, seafood recipe, crab meat, béarnaise sauce, asparagus, air fryer salmon, pan-seared salmon, gourmet dinner

Find it online: https://frommamamaya.com/salmon-oscar-with-asparagus-and-lump-crab-with-bearnaise-sauce-recipe/