Grilled Salmon Oscar Recipe
Make Grilled Salmon Oscar Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon
Bearnaise (quick stovetop)
Crab & Asparagus Topping
Garnish
Method
Salmon
- 1
- 2
Preheat grill or pan
Preheat an outdoor grill or cast-iron skillet over medium-high heat (450°F/230°C target). Oil the grate or heat a tablespoon of neutral oil in the pan until shimmering.
- 3
Grill salmon
Place salmon skin-side down and cook without moving for 4–5 minutes until skin is crisp and fish is mostly cooked through. Flip carefully and cook 1–2 minutes more for medium (internal temperature 125–130°F / 52–54°C). Remove from heat and rest 3 minutes.
Bearnaise (quick stovetop)
- 4
Infuse vinegar
In a small saucepan combine white wine vinegar, white wine, minced shallot and half of the tarragon leaves. Bring to a gentle simmer and reduce until about 1 tablespoon of liquid remains (3–5 minutes). Strain into a heatproof bowl, pressing on solids to release flavor. Discard solids and let the reduction cool slightly.
- 5
Clarify butter
Melt the 8 tablespoons of butter gently in a small saucepan over low heat until butter separates and solids sink. Keep warm but not hot.
- 6
Whisk yolks
Place the strained reduction in a metal or heatproof bowl set over a pot of barely simmering water (double boiler). Add the egg yolks and whisk constantly until the mixture becomes pale and slightly thickened, about 2–3 minutes. Do not let it get too hot or the eggs will scramble.
- 7
- 8
Finish bearnaise
Stir in the remaining chopped tarragon, chives, fine sea salt and a pinch of white pepper or cayenne. Taste and adjust seasoning. Keep sauce warm (not hot) in a thermos or over the warm water bath off heat until service.
Crab & Asparagus Topping
- 9
Blanch asparagus
Bring a pot of salted water to a boil. Add trimmed asparagus and blanch 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and cut into 1½–2 inch pieces.
- 10
Warm crab
Heat 1 tablespoon unsalted butter in a skillet over medium heat. Add the blanched asparagus pieces and warm 30 seconds. Add lump crab meat gently and toss just until warmed through, 1–2 minutes—do not over-stir to preserve lumps.
- 11
Season topping
Remove from heat. Add lemon juice, salt and black pepper; gently fold to combine. Taste and adjust seasoning.
Assembly & Service
- 12
Assemble
Place one grilled salmon fillet on each plate. Spoon an even portion of the warm crab and asparagus mixture over the center of each fillet.
- 13
Top with bearnaise
Ladle 2–3 tablespoons of warm bearnaise sauce over the crab-topped salmon (or serve sauce on the side).
- 14