Salmon Oscar. Once the butter is melted, add the lump crab meat. Maggiano's Little Italy Salmon Oscar Recipe Our version of Salmon Oscar combines the decadence of jumbo lump crab and asparagus with a buttery, breaded salmon fillet. We love this dish this time of year because of the bright flavors and color of the sun-dried tomatoes, comforting orzo pasta, and spinach. Salmon Oscar is grilled salmon topped with lump crab meat, sitting on a bed of asparagus and drizzled with Béarnaise sauce! 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. 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. You can cook Salmon Oscar using 12 ingredients and 12 steps. Here is how you cook that.

Ingredients of Salmon Oscar

You need 2 of salmon fillets (6 oz. each).
You need 3 tbs. of olive oil, divided.
It's Dash of salt and pepper.
It's Dash of dried tarragon.
Prepare Dash of dried dill weed.
It's 1 cup of jasmine rice (uncooked).
Prepare 8 of asparagus spears, ends trimmed.
Prepare 1 of packet, béarnaise sauce (Knorr brand).
You need 8 oz. of lump crab meat.
You need Dash of Old Bay seasoning.
You need 4 tbs. of butter (unsalted), divided.
It's 1 tbs. of minced garlic.

Seared salmon on top of crunchy asparagus and topped with crab and a quick Bearnaise sauce. This dish is decadent and delicious that gets prepared for special occasions, especially when you want to impress. It's my spin on a classic dish using salmon (instead of veal). Salmon Oscar - During our trip to Old Town Alexandria, Virginia, we had a very delicious meal that the restaurant called Salmon Chesapeake.

Salmon Oscar step by step

Lightly rinse the salmon under cold water and pat dry with a paper towel. Brush the salmon with olive oil and top with a dash of the suggested seasonings. Set aside..
Prepare the side dishes of jasmine rice (or couscous), asparagus, and the béarnaise sauce. For timing purposes, the rice takes the longest..
Melt 2 tablespoons of butter in a sauté pan over medium heat. Season the butter with Old Bay seasoning, add the garlic, and sauté the crab meat for two minutes..
Place the crab meat in a bowl, drizzle with olive oil and set aside..
In the same pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. When hot, place the salmon fillets (skin side up) in the pan and cook for 6 minutes. Do not disturb..
Flip the fillets over with a spatula and continue cooking for another 3 minutes..
Preheat oven broiler..
If using an oven-proof pan, remove the pan from stove burner and top the fillets with crab meat. [Alternative to using a pan is to use a raised edge baking sheet, lightly greased].
Set the pan under the broiler (about 4”) for about 90 seconds to lightly brown the crab meat. Remove the pan from the oven and set aside..
You can either plate the dish individually or serve on a large platter for a group dinner..
Place the fillets on a bed of rice, along with the asparagus spears, and spoon the béarnaise sauce generously over the top..
Garnish with lemon slices and enjoy..

It was salmon topped with lump crab meat with a cream sauce. For our attempt to replicate this meal, we went with a cross between a Veal Oscar and a stuffed flounder. Arrange cooked asparagus on a plate with the salmon. Some of my favorite ingredients to work with are rich buttery sauces, asparagus, salmon and lump crabmeat. Put all of these components together and you have Salmon, Oscar Style.