A delightful dish combining the richness of salmon with a creamy crab sauce, perfect for a special dinner.
Season the salmon fillets with half of the lemon pepper evenly on both sides.
Let the salmon sit for a few minutes after seasoning to absorb the flavors.
Heat a frying pan over medium heat and cook the salmon fillets for 3-5 minutes on each side until they are golden brown and cooked through.
Avoid overcooking the salmon to keep it moist and tender.
In a saucepan, melt the butter over medium heat, then whisk in the flour and cook for 1 minute until it forms a paste.
Stir constantly to prevent the roux from burning.
Gradually add the milk to the roux, whisking continuously until the mixture thickens, about 5 minutes.
Ensure the milk is at room temperature to avoid lumps.
Stir in the cream cheese until it melts and blends into the sauce.
Cut the cream cheese into smaller pieces for quicker melting.
Add the lemon juice, zest, green onion, and crab meat to the sauce, stirring gently to combine.
Taste the sauce and adjust seasoning if needed.
Serve the salmon fillets on plates and generously spoon the crab sauce over each fillet.
Garnish with additional chopped green onions or lemon slices for presentation.
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