Salmon with Crab Sauce Print Email

1 1/2 lbs salmon fillet, skin on, cut into 4 pieces
2 tsp lemon pepper, divided
2 TBS butter
2 TBS flour
2 cups whole milk
4 oz light cream cheese, cubed
1 lemon, juice and zest only
1 green onion, thinly sliced
5 oz crabmeat of your choice

Season salmon with 1 tsp of the lemon pepper, set aside. Melt butter in a saucepan over medium-low heat. Stir in the flour and let cook, bubbling gently, for 1 minute. Gradually whisk in milk and add remaining 1 tsp lemon pepper. Cook, stirring often, until sauce has thickened, about 12 minutes.

Remove sauce from heat. Whisk in cream cheese until melted. Stir in lemon juice, zest, green onions and crab (with juices if using tinned). Keep sauce warm over very low heat, stirring occasionally.

Broil or pan-fry seasoned salmon for 3 – 5 minutes per side until salmon just flakes when pressed with a fork. Or, to barbecue, place salmon skin side down on an oiled grill and cook, covered, for 10 minutes, or until salmon just flakes when pressed with a fork. Top with crab sauce. Preparation time: 5 minutes. Cooking time: approx. 30 minutes.

Amazing paired with these Wasabi Mashed Potatoes