Salmon Oscar with Lump Crab and Tarragon Béarnaise

Steps

1. Step 1

   Heat the oven to 425°F. Take the salmon out of the fridge so it loses its chill while you make the béarnaise base.

   425°F

2. Step 2

   Make the vinegar reduction: combine the vinegar, wine, minced shallot and the stems picked from the tarragon in a small saucepan. Simmer over medium heat until only about 2 tablespoons of liquid remain, 5 to 6 minutes. Fish out and discard the stems, then let the reduction cool for a couple of minutes.

   6 min

   • 1/4 cup white wine vinegar
   • 1/4 cup dry white wine
   • 1 small shallot
3. Step 3

   Melt the stick of butter in a small pan or in the microwave until hot and foamy; keep it hot. Put the egg yolks and the warm reduction (shallots and all) in a blender and blend for 15 seconds. With the blender running on low, pour in the hot butter in a slow, steady stream; the sauce will thicken into a glossy, pourable béarnaise. Blend in the lemon juice, chopped tarragon, salt and cayenne. Pour into a bowl, cover, and set it somewhere warm (not hot) until serving.

   5 min

   • 2 tbsp fresh tarragon
   • 3 egg yolks
   • 1 stick unsalted butter (1/2 cup)
   • 1/2 tsp lemon juice
   • salt
   • 1 pinch cayenne pepper
4. Step 4

   Toss the asparagus on a sheet pan with the olive oil, salt and pepper and spread it in one layer. Roast until the spears are tender and lightly browned at the tips, 10 to 12 minutes. Leave them on the pan and keep warm.

   12 min, hands-off · 425°F

   • 1 lb asparagus
   • 1 tbsp olive oil
   • salt and black pepper
5. Step 5

   Season the salmon all over with salt and pepper. Heat the neutral oil in a large skillet over medium-high until it shimmers. Lay the fillets in skin side down and press each one flat with a spatula for 10 seconds. Cook without moving them until the skin is crisp and the flesh has turned opaque most of the way up, 5 to 6 minutes.

   6 min

   • 4 skin-on salmon fillets (6 oz each)
   • 1 tbsp neutral oil, such as grapeseed
   • salt and black pepper
6. Step 6

   Flip the fillets and cook 1 to 2 minutes more, until the thickest part is just barely opaque in the center. Move them skin side up to a plate to rest.

   2 min

7. Step 7

   Wipe the skillet, set it over medium-low heat and melt the 2 tablespoons butter. Add the crabmeat and warm it through, folding gently just two or three times so the lumps stay whole, 1 to 2 minutes. Season lightly with salt.

   2 min

   • 8 oz lump crabmeat
   • 2 tbsp unsalted butter
8. Step 8

   Plate each fillet skin side up, lay a few asparagus spears across it, pile on the warm crab and spoon the béarnaise over the top. Scatter with chives and serve right away.

   • 1 tbsp fresh chives

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026