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Salmon Oscar Recipe

by Johnny Poche, Plano, TX | Written on January 5, 2012

Our version of Salmon Oscar combines the prestige of jumbo lump crab, asparagus and a freshly breaded salmon fillet. Try making today’s recipe for decadent dinner at home!

Ingredients:
½ lb. Orzo Pasta
3 Tbsp Butter
¼ Cup Grated Parmesan Cheese
4 –Salmon fillets (6 oz)
½ Cup Asiago Herb Bread Crumbs, see recipe below
¼ Cup Soybean Oil
1 Cup White Wine Cream Sauce, see recipe below
4 Tbsp Sundried Tomatoes
1 Cup Asparagus, cut 1”
½ lb. Jumbo Lump Crab Meat
4 Tbsp Whole Butter
½ Lemon, juiced
1 Tbsp Basil, chopped
1 Tbsp Parsley, chopped

Asiago Herb Breadcrumbs recipe:
1 Cup Asiago Cheese, grated
1 Cup Fresh Breadcrumbs
1 Tbsp Basil, chopped
1 Tbsp Parsley, chopped

White Wine Cream Sauce Recipe:
1 Tbsp Butter
1 Tbsp Garlic, chopped
¼ Cup Dry White Wine
½ Cup Chicken Broth
½ Cup Heavy Cream
½ Lemon, juiced

Instructions:
1. Cook crzo pasta according to package (to al dente).

2. To cook the sauce: In a small saucepan, sauté garlic and butter until garlic is softened.

3. Add white wine and bring to a simmer; reduce wine by half.

4. Add chicken broth and heavy cream; let simmer for 5-7 minutes or until sauce begins to thicken.

5. Squeeze the juice of 1/2 fresh lemon into the sauce and season with salt and pepper to taste. Turn off heat and set aside.

6. In a 10” sauté pan heat 3 Tbsp butter and cooked Orzo, for approximately 2 minutes, finish with grated parmesan cheese, and place onto the center of a large serving platter.

7. Season the salmon with salt and pepper, and then press the face side of the salmon into the asiago herb breadcrumbs until thoroughly coated on one side.

8. Coat a large sauté pan with soybean oil and cook the salmon (breaded side down), for approximately 3 – 4 minutes or until golden brown, flip and cook for an additional 3 – 4 minutes and an internal temperature of 145° is reached.

9. Place the salmon on top of the orzo.

10. Place the white wine cream sauce into an 8” sauté pan with the sundried tomatoes, jumbo lump crab meat, asparagus, whole butter and juice of 1/2 lemon, and bring to a simmer; cook for 30 seconds.

11. Pour the sauce around the salmon and orzo placing the ingredients on the top and around the salmon.

12. Garnish with lemon wedges.

Click here to print recipe!

  • M. Applegate

    It looks and sounds absolutely yummy!  I shall try it the next time we are in.  M. Applegate

  • Ellachazan

    I like the recipe, but would like to make it without the heavy cream.  What would you suggest to make the sauce not so heavy and rich? but still have a good taste.

  • Janet

    Sounds absolutely delicious.  We will try it the next time we come in and dine.

  • Ginny

    Can’t wait to try it at my next dinner party.  Everything you create is good.  The recipe is for four (4) so 1/8 cup of “heavy cream” sounds very doable.

  • Arcarn9

    I’m allergic to crab meat. What’s a good substitute?

  • Arcarn9

    I’m allergic to crab meat. What’s a good substitute?

  • Joanie

    I always use whole milk vs. heavy cream, less fat/calories.  It should thicken fine, but if not, add a little cornstarch or arrowroot.  Also, cut down on amount of butter and especially the oil they say to cook the sammy in (use spray oil and some butter in a non-stick pan) . . . I’m certain no one would know the difference!  Good Luck – Joanie in Denver

  • Justoncz

    @422864d0bddb6bcfb643fcffa700303a:disqus  Rocky Mountain Oysters

  • Janet Dugo

    WOW! Thanks for sharing this awesome recipe.  I am having guests next week and can’t wait to try it.  I’ll be praying for a great first try.  Daring aren’t I??  : )    
    Appreciatively,
    Jan

  • Joanie

    eeeww, on Salmon?  Yes, I know exactly what they are . . . years ago actually prepared them fresh (again, eeeww) . . . Are you allergic to all shellfish??

  • Calgold

    Recipe looks/sounds fantastic

  • Carol Jac2

    Cannot wait to try these.  Thank you for sharing.

  • Anonymous

    I am so happy you posted this recipe.  Salmon is our favorite fish.  Great for my dinner party this week end.  Can’t wait.  All of  your recipes are out of this world.  Thanks.

  • Anonymous

    I am so happy you posted this recipe.  Salmon is our favorite fish.  Great for my dinner party this week end.  Can’t wait.  All of  your recipes are out of this world.  Thanks.

  • Anonymous

    I am so happy you posted this recipe.  Salmon is our favorite fish.  Great for my dinner party this week end.  Can’t wait.  All of  your recipes are out of this world.  Thanks.

  • Anonymous

    This recipe is “to die for”.  Thank you so much for sharing.

  • Shacopas49a

    What white wines are considered “dry” – not sure what kind to buy?

  • nance

    It sounds good, but I won’t be eating it at the restaurant, as I don’t eat meat. Sure wish you guys would top your seafood and vegetarian dishes w/sauces that don’t contain chicken/beef/pork broth, etc.! I will make it at home with vegetable broth, though. Thanks for posting!

  • Bessiewilliams46

    It sounds good, but I wonder how many calories per serving?????

  • LARosen

    I have made all kinds of dietary requests at the restaurant — from serious food allergies to preferences — and they have always gone way out of their way to accommodate. (The chef will come table-side to explain what they’ll do to adapt the recipe and see if that satisfies your concerns.)  This accommodation is one of the reasons we love this restaurant. That, and their efforts to offer some slightly healthier options — such as whole wheat and gluten free pastas.  (They’ll even modify standard dishes made in advance — like their lasagna — if you order a few days in advance.  They made us an amazing gluten free lasagna — and we bought two extra orders (they gave us another two) to take home to freeze.)  Pretty sure if you asked for it to be made with veggie broth (or better yet, brought a carton if broth with you, they would be glad to prepare to your taste.  I think you are right that seafood dishes have no reason not to be truly vegetarian.

  • LARosen

    I’d try making it with mushroom broth, rather than vegetable.  It would give a richer taste, more comparable to chicken broth.  I think I’ll try making it both ways and get back to you.

  • LARosen

    Flaked bits of cod or monkfish (not as flaky as other white fish, but meatier like lobster).  I, too, have a shellfish allergy.  I would just order it without the crabmeat topper.  It’s more like a garnish, anyway.

  • LARosen

    I’ve used greek yogurt and sometimes condensed low-fat milk to replace cream in several recipes.  No one knew the difference.

  • LARosen

    You may not catch my reply above, but I’ve used both greek yogurt and condensed low fat milk to replace cream in many recipes with great results.  No one can discern a difference.

  • Dogg2k_99

    I have tried the at the restaurant in KOP. It was great! The flavors lingered on my palette. They took it off the menu for a while. I’m happy to see it return.

  • Tatiana

    I luv EVERYTHING Maggiano’s create!   Food is soooo good!!!!  I could eat there every single week!

  • Sowonu1

    WOW this looks delicious!!! ISO HATE being allergic to shellfish BUT no worries… ill just leave off the jumbo lump crab meat.. cant wait to try it

  • Sowonu1

    WOW this looks delicious!!! ISO HATE being allergic to shellfish BUT no worries… ill just leave off the jumbo lump crab meat.. cant wait to try it

  • http://twitter.com/ToniTime2011 TAB

    Love Maggiano’s. Love Salmon. But when entered in WW Recipe Builder it comes out to about 41 points per serving. This is approx. The typical daily intake for WW is 26 points. I eat fish but no red or white meat so I probably wouldn’t order now knowing it has chicken stock.  I wish chefs would make an effort to make healthy and tasty meals. A meal like this would be a wonderful indulgence enjoyed once – if it used vegetable stock!

  • Joanie

    I like the cond lowfat milk idea! Thx

  • Falardeaun

    Like a post says above, try it with vegetable broth….

  • Annjack

    This sounds great – but I will go to Maggiano’s to order.

  • Atena5555

    Sounds good but way too many ingredients for me! My head hurts just from reading all of them….anything simple ?

  • http://www.finefoodrecepi.com/dinner-recipes/view-comments-maggianos-chefs-table.html View Comments – Maggiano's Chef's Table – Fine Food Recipes

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  • Maxine51

    I tried the Salmon Oscar today and I was disappointed. First of all it looked nothing like the picture and the whole thing tasted overwhelming like crab! Thank god I got $5 off the price or I would have been really ticked.

  • Tonia112

    I had this last night at Maggiano’s. Let me tell you it was delicious and I highly recommend it. Mmmmmmmm

  • Anonymous

    OMG  tried the recipe Sat night.  WHAT A SUCCESS.  What a hit it made.  Thanks 

  • almonds

    We tried it, it was very good but way too rich.  Am I glad we tried it….YES!  Would we order it again….NO.   This could be very good as an appetizer dish, served in a much smaller portion. 

  • Lfoste15

    I am scared to ask, but at the same time I really would like to know how many calories….

  • Lfoste15

    I am scared to ask, but at the same time I really would like to know how many calories….

  • Sharp

    I actually had this at the restaurant last week when it debuted. I must say that it is one of the best salmon dishes I have ever had anywhere. All of the flavors complimented each other and it was presented well. I am going to be sad to see this dish go, as it is a menu item for only a limited time. I am glad to have this recipe so that I can make it myself.
    I do have a question though. I do cook, but I want clarification on what is meant by the following line:3. Add wine and bring to a simmer, reduce wine by half.

    What does “reduce wine by half” mean? Does that mean to cook it down till only half is left? Please help me out with this. I want to make this soon.

  • C Beck

    Hello Everyone! (1/13/’12)

    My husband and I just returned home from an afternoon of shopping, followed by lunch at
     Maggiano’s (Cincinnati).   I’m also a person with special dietary needs (no/low salt).  The Head Chef, Karl Lenz, came to our table and asked what I would prefer.  Since I’m a salmon lover, I asked if it was possible to prepare the special dish, ‘Salmon Oscar’, with a low/no salt recipe.  The Chef was more than willing to accomodate!  What appeared was a dish that was ‘heavenly’! (and, exactly as pictured!)  

    Thank you Chef Lenz for your willingness to provide a ‘wonderfully delicious and memorable’ lunch for me and my husband! 

     I encourage fellow Cincinnatians to  try Maggiano’s! …….(They are most willing to help adapt recipies for special dietary needs:  gluten free/low salt/ etc).  

    All the Best!
    Christine 

     

  • Anonymous

    I just sampled this meal last week and swooned at the very first bite. Imagine my delight at finding the actual recipe on this site – thankyouthankyouthankyou! The flavours are heady and combine extremely well. I typically gravitate toward salmon dishes at restaurants; this one was a delightful surprise and surpassed my expectations. Bravo!

  • Jbainto

    Yes. That’s what it means. Cook it down until only 1/2 of the original amount in the pan is left. It will be more dense with flavor.

  • Darlene

    I had this two weeks ago, and it was fantastic. 

  • BethR

    I am so glad I had this delicious dish before shopping with my husband.  I knew based on how decadent it tasted – it couldn’t be good  for you.  But it was worth every bite – and I ate every bite!  Just fabulous!  Thank you for sharing the recipe!

  • Toneey35

    I made this tonight And it was absolutely delicious. I had this at the restaurant a few weeks ago and was excited to see this recipe online.

  • http://blog.maggianos.com/2012/07/mini-crab-cakes/ Maggiano’s Chef’s Table

    [...] cakes or patties have been enjoyed around the world for centuries using seafood and other meats. Crab cakes took off in colonial America and a multitude of recipes have proliferated across the country [...]

  • Ricandmarti

    I made this tonight, cut it in 1/2 since it was only for 2.  OMG!  So delicious!  We love salmon and usually grill it with different rubs.  I’ve never pan fried salmon but this was perfect timing (3 minutes each side)  We did NOT care for the sun dried tomatoes though.  Color was good, but I think next time I will try red pepper to get that pop of color.  Thanks for sharing this SUPERB recipe.

  • Yolandarozier

    I had this dish last night at the restaurant but it looked nothing like it is pictured here. It was very delicious but after the second mouth full I became ill. I eat salmon all the time and I’ve never gotten sick. The salmon was covered in this white sauce and again it looked nothing like this plate pictured on this page.

  • http://www.city-data.com/forum/food-drink/2004388-holiday-dinner-help-3.html#post32498384 Holiday Dinner Help! – cooking, cuisine, meat, vegetables, restaurants, diet, prices, allergies… – Page 3 – City-Data Forum

    [...] Maggiano’s Chef’s Table [...]

  • http://amandamarkel.com/2014/02/14/valentines-day-dinner/ Valentine’s Day Dinner | Amanda

    [...] our Valentine’s Day dinner, I decided to make salmon oscar, according to the recipe Maggiano’s uses, with a mocha mousse cake for [...]

  • Rob

    I had this at the restaurant. Best salmon dish I’ve ever had.

  • bob77021

    I had this, in Houston, last Saturday…preceded by the crab cake and stuffed mushrooms, and accompanied by the small caesars salad.

    Magnifico !!

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