Salmon Oscar on a plate with lemon wheels.
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lemon butter dill sauce.
asparagus cooking in skillet.

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.

lump crab in a pot.
salmon fillets cooking in a skillet.
Salmon Oscar on a plate with lemon wheels.
salmon oscar on a plate.

Salmon Oscar

A lighter healthier salmon oscar recipe with all the same great flavors.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine French
Servings 2 Served
Calories 60 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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


  • 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



  • 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.


  • 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.


Calories: 60kcalCarbohydrates: 0.1gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 18mgSodium: 394mgPotassium: 88mgVitamin A: 391IUVitamin C: 3mgCalcium: 20mgIron: 0.3mg
Keyword dinner, fish, healthier choice
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