Salmon Oscar is an elegant seafood dish that combines flavorful salmon with succulent crab meat, tender asparagus and a tangy bearnaise sauce. With its indulgent ingredients and sophisticated presentation, salmon Oscar looks impressive but is surprisingly easy to make at home.
A Brief History of Salmon Oscar
Salmon Oscar was named in honor of King Oscar II of Sweden in the late 1800s. The king was known to enjoy salmon, asparagus, crab and béarnaise sauce, so his French chef created this decadent dish highlighting the king’s favorite ingredients. It became known as “Salmon Oscar” after the king and has been a popular gourmet seafood dish ever since.
The Components of Salmon Oscar
So what exactly is in a proper salmon Oscar recipe? Here are the key ingredients that come together to create this sensational seafood platter:
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Salmon The salmon provides the base of the dish Salmon fillets are often used, providing tasty, tender and flaky salmon meat
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Asparagus Fresh asparagus spears give the dish color texture and flavor. The asparagus is often quickly roasted or sauteed before plating.
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Crab: Generous chunks of crab meat add indulgence. Lump crab meat provides sweet succulence.
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Béarnaise sauce: A rich, warm béarnaise sauce made with egg yolks, butter, vinegar and tarragon pulls the whole dish together. The sauce lends a tangy creaminess.
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Herbs and seasonings: Ingredients like garlic, shallots, lemon and parsley are often used to add extra dimension.
How to Make Salmon Oscar
While the ingredients are luxurious, salmon Oscar is easy to make at home with just a few simple steps:
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Make the béarnaise sauce: Whisk together egg yolks, lemon juice, vinegar, shallots, garlic, tarragon and other aromatics. Gradually drizzle in melted butter while whisking continuously until thickened.
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Cook the asparagus: Blanch or roast fresh asparagus spears until just tender.
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Sear the salmon: Pat salmon dry and sear in a hot pan skin-side down until nearly cooked through.
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Saute the crab: Gently cook lump crab meat in butter just until warmed through.
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Plate and serve: Place asparagus on plates. Top with seared salmon, then crab meat. Drizzle generously with béarnaise sauce. Garnish with chopped fresh herbs.
The luscious béarnaise sauce can be made ahead of time and the simple salmon and asparagus preparations come together quickly. Let’s look at some key tips for success when making salmon Oscar at home.
Handy Tips for Making Perfect Salmon Oscar
Follow these tips to help you make restaurant-quality salmon Oscar at home:
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Use fresh wild salmon. Opt for good quality wild salmon like sockeye or coho for the best flavor.
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Cook the salmon skin-on. Keeping the skin on helps moisture stay locked in the salmon flesh. Crispy salmon skin is also delicious to eat!
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Don’t overcook the salmon. Cook until just opaque in the center. Overcooking makes the salmon dry.
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Make the béarnaise sauce with care. Take your time whisking in the butter slowly so the emulsion doesn’t break.
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Use lump crab meat. Lump crab has more flavor and better texture than imitation crab.
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Blanch the asparagus briefly. You want the asparagus tender but still crisp.
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Serve salmon Oscar warm. The béarnaise sauce congeals if served cold.
Follow those tips and you’ll be rewarded with a restaurant-worthy salmon Oscar!
Pairing Wines and Sides with Salmon Oscar
Salmon Oscar is rich, so you’ll want something bright and acidic to cut through the decadence. Here are some excellent pairings:
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White wine: A dry white wine like Sauvignon Blanc, Chardonnay or Champagne.
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Sides: A simple green salad, roasted new potatoes or rice pilaf.
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Vegetables: Buttery sautéed spinach, roasted Brussels sprouts or glazed carrots.
A tart white wine, starchy side dish and colorful veggies balance the lavishness of the dish perfectly.
Why Salmon Oscar is Such a Crowd-Pleaser
There are many reasons salmon Oscar has remained so popular over the years:
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Luxurious ingredients – Crab, salmon and béarnaise sauce feel indulgent.
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Textural contrast – Creamy and crispy textures provide interest.
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Beautiful presentation – Elegantly plated, salmon Oscar looks like fine dining.
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Universal appeal – Seafood, sauce and asparagus are crowd-pleasing flavors.
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Easy to make – Actually quite simple to prepare at home.
So if you’re looking for an elegant seafood dinner to impress guests without spending hours in the kitchen, salmon Oscar is a stellar choice!
Common Questions about Salmon Oscar
If you’re new to salmon Oscar, here are answers to some frequently asked questions:
What type of salmon is best?
Wild salmon like sockeye and coho are recommended for their flavor and texture. Avoid using farmed Atlantic salmon.
Can I use frozen salmon?
Yes, frozen salmon works well too. Just thaw overnight in the fridge before cooking.
What if I can’t find lump crab meat?
Backfin or jumbo claw crab meat are the next best options. Imitation crab has less flavor.
Can I make the sauce ahead?
Yes, you can prepare the béarnaise sauce up to 2 days in advance. Gently rewarm before serving.
What do I do if the sauce curdles?
If your béarnaise breaks, start again with a new egg yolk in a clean bowl. Slowly whisk in the curdled sauce.
Can I prepare the other components in advance?
Yes, you can blanch the asparagus and sear the salmon a few hours ahead too.
How should I reheat leftover salmon Oscar?
Gently reheat the plated components separately until hot. Do not microwave the sauce.
Can I freeze salmon Oscar?
The sauce does not freeze well. You can freeze the salmon and asparagus for up to 3 months.
Have more questions about making this elegant dish? Ask them below!
An Elegant yet Approachable Seafood Supper
Salmon Oscar brings together tender salmon, plump asparagus, rich crab and a luscious bearnaise sauce for an indulgent gourmet meal. While luxurious, it’s easy enough for even novice home cooks to master. Impress your dinner guests with this memorable restaurant-worthy seafood supper. Just be prepared for the many recipe requests you’ll receive!
