Preparation Instructions

COOK FISH: Grill salmon fillets according to package directions.

COOK ASPARAGUS: Preheat oven to 425 degrees. Drizzle asparagus with the olive oil and toss to coat the spears, then sprinkle with garlic, salt, and pepper. Arrange asparagus on a baking sheet in a single layer. Bake in preheated oven until just tender, 12 to 15 minutes depending on thickness.

PREPARE CRAB: While the salmon and asparagus are cooking, melt 2 tablespoons of butter in a saucepan over medium heat. Once the butter is melted, add the lump crab meat. Cook for 1-2 minutes, just until the crab is heated through. Set aside and cover to keep warm.

MAKE HOMEMADE HOLLANDAISE SAUCE: Vigorously whisk together the egg yolks and lemon juice in a stainless-steel bowl until the mixture is thickened. Use a double boiler or place the bowl over a saucepan containing barely simmering water (the water should not touch the bottom of the bowl). Continue to whisk rapidly. 

Note: Be careful not to let the eggs get too hot or they will scramble.

Slowly drizzle in the melted butter and continue to whisk until the hollandaise sauce is thickened and has doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and keep warm until ready to use.

TO SERVE: Put asparagus on plate and place cooked salmon on top of asparagus. Next, spoon a few ounces of crab meat on top of the salmon and finish with the hollandaise sauce.


  • 4 Morey’s Wild Salmon Steakhouse fillets
  • 1 bunch asparagus, trimmed
  • 1-2 Tbsp. olive oil
  • Kosher salt and pepper to taste
  • 1 clove garlic, minced
  • 6 oz. lump crab meat
  • 2 Tbsp. butter
  • 4 egg yolks
  • 1 Tbsp. lemon juice
  • 1/2 cup butter, melted
  • Cayenne, pinch
  • Salt, pinch

Prep Time
30 minutes

Serving Size

Additional Product Options
You can also use:
Wild Salmon Seasoned Grill
Wild Salmon Lemon Herb

Drink Pairings

Sauvignon Blanc

Gin Martini

Brown Ale

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Recipe Name
Salmon Oscar
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