This Salmon Oscar recipe is a lighter and healthier version of the more traditional steak Oscar but has all the amazing flavors, textures and smells of the original. I’ve just traded the beef for salmon, lightened up the sauce slightly and reduced the amount of sauce used. By heating the crab separately from the sauce, you save a ton of calories in this dish, but still get the delicious sauce you crave on this dish.
This Salmon Oscar recipe for two is a lighter and healthier version of the more traditional salmon Oscar but has all the amazing flavors, textures and smells of the original. I’ve just traded the heavier Bearnaise sauce for a lightened up lemon butter sauce with dill and reduced the amount of sauce used. I changed up how the fish and asparagus are prepared to cut back on even more fat and calories. Don’t worry, you still get this amazing, elegant meal of perfectly seared salmon, topped with lots of lump crab all sitting on the perfect bed of asparagus. Definitely a favorite around here. I whip up this incredibly simple dish when I want to impress.
I first had this meal at Nordstrom’s cafe in Newport Beach. I had only had the more traditional Steak Oscar up until this point, and knew I’d immediately be making it at home.
What is Salmon Oscar?
Well, it is simply a grilled piece of salmon that is topped with lump crab meat and served over a bed of roasted or sauteed asparagus. Traditionally, it is smothered with a rich Bearnaise sauce, and yes, is delish! The dish is incredibly elegant, but the Bearnaise takes lots of steps and is very rich.
To lighten up the recipe, I am swapping our the Bearnaise sauce and using a light butter, lemon and dill sauce you can make in under 3 minutes.
How do you make Salmon Oscar?
For my version, you will make the sauce first. Simply melt butter, lemon juice and lemon zest, chopped dill, salt and pepper in a small saucepan over medium heat. Keep it warm while you make the meal.
I’ve used light butter to reduce calories and saturated fat (Land ‘o Lakes light butter with Canola oil is a favorite). But feel free to use regular butter here. I would use unsalted and control the salt when adding it to the mix.
I’ve also used dill in my sauce. In traditional Bearnaise sauces, they typically use tarragon so feel free to swap that for the dill if that is your preference. I just think dill goes better with the salmon.
Next, you’ll want to prepare your asparagus. If they are thick, cut off the tough ends and using a vegetable peeler, peel the bottom half of each asparagus stalk. That can get chewy and unpleasant when eating. I add just one tablespoon of light butter to a large skillet, then add the asparagus with a large pinch of salt and several grinds of fresh black pepper and cook over medium high heat until tender crisp. Turn them several times so they cook on all sides.
While that gets going, I have a small pot over medium heat. I add the lump crab meat with any of its juices from the container. Add a little extra water. We are just heating the already cooked crab.
Traditionally, the crab is mixed in with the Bearnaise sauce meaning a lot more sauce is needed and consumed in the dish.
By heating the crab separately from the sauce, you save a ton of calories in this dish, but still get the delicious flavors and moisture you crave.
While the crab is heating and the asparagus are cooking, your butter sauce is staying warm over a low heat. Season your salmon on both sides with salt and pepper. In another skillet sprayed with cooking spray, add the salmon fillets and cook over medium-high heat for about two-three minutes. Gently flip the fish over and finish cooking on the other side. Cook to your desired doneness. Usually, I like my fish cooked through but still very moist. So it takes about another 2-3 minutes.
Did you like this recipe? If so, be sure to try some of my other favorite salmon recipes.
Salmon with Bourbon and Peaches
Lime, Ginger and Blackberry Salmon Rice Bowl
Cedar Plank Salmon in the Oven
Salmon Oscar
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Six-ounce Salmon fillets, skinless and center cut
- ½ Cup Lump crab meat
- 1 Bunch Asparagus, trimmed
- ¼ Cup Light Lemon Butter with Dill sauce (recipe below)
- 1 Tbsp. Light butter
- Cooking spray
- Kosher salt and freshly ground black pepper to taste
- 1 Tsp. Fresh dill, chopped plus sprigs to garnish
- Lemon slices or wedges to serve
LIGHT LEMON BUTTER WITH DILL SAUCE
- 4 Tbsp. Light butter (Land o’ Lakes Light Canola Oil butter is a favorite)
- Juice and zest of one small lemon
- 1 Tsp. Fresh dill, chopped
- Pinch of kosher salt
- Several grinds of fresh black pepper
Instructions
LIGHT LEMON BUTTER SAUCE WITH DILL
- Make the butter sauce in a small sauce pot on the stove. Heat four tablespoons of light butter, the juice and zest of lemon, a pinch of salt and pepper and the chopped dill over medium heat. Stir and let come to a simmer. Lower heat and keep warm until time to serve.
SALMON OSCAR
- Prep your asparagus. Cut off the tough ends and if they are thick asparagus, peel the bottom half with a vegetable peeler so they are easy to chew. Spray a large non-stick skillet with cooking spray and add one tablespoon of light butter. Add the asparagus and gently heat over medium heat until tender crisp. About five minutes. Be sure to turn them several times to cook through. Sprinkle with salt and pepper.
- While the asparagus is cooking, heat a second non-stick skillet. Spray with cooking spray. Sprinkle your salmon filets with salt and pepper on both sides. Once the skillet is hot, add the salmon top side down. Cook for about two minutes and gently flip over and cook until your desired doneness. 2-5 minutes.
- Meanwhile, in a small pot, heat the lump crab in the liquid it was packaged in until warm. If your lump crab doesn’t have any liquid, or there isn’t enough, gently heat the crab in a little water in the pot over medium heat until heated through. You are not cooking the crab, just heating it.
- To plate the dish, lay the asparagus on a plate or in a shallow bowl. Top with the salmon filet and add the lump crab meat over the top of the salmon. Spoon two tablespoons of the lemon butter sauce over the top, scatter chopped dill over the dish, and serve with lemon slices or wedges. Enjoy.
