On medium high heat, add a couple of tablespoons of olive oil to your saucepan and saute your red onion until fragrant. Then add your chopped garlic and saute for 45 seconds or until you can smell it. Then add your butter and stir.
Next pour in your wine and let it reduce until the alcohol cooks out. After reduced, add heavy cream and lemon and stir until mixed well and then add salt and pepper. Lower heat and bring sauce to a simmer.
Heat skillet on medium high and add olive oil. While skillet is heating, oil your fillets all over and season generously with salt and pepper. Once skillet is hot, add your fillets skin side up so you can get a nice color.
Cook salmon skin side up until you get your desired color and crispiness. Then flip and cook the salmon on the other side until finished.
While salmon is finishing up, go back to your sauce and add the shredded crabmeat and parsley. Stir sauce to combine. Taste to see if you need to add more seasoning, cream, or water.
After sauce and salmon have finished cooking, garnish it with fresh parsley and serve with your favorite veggie, pasta, rice, or mashed potatoes!