I love to experiment, and we have tons of salmon. This recipe is one of my success stories. I'm pretty sure that cream cheese and salmon were made for each other, and the white wine adds a nice full bodied flavor.
(I leave the skin on and remove just before making the sauce) Rub both sides of salmon with thyme, dill pepper and drizzle with lemon juice.
Heat skillet. Add some of the oil and chopped onion. Cook onion till just translucent.
lay salmon on top of the onions in skillet and cook each side for about 5 minutes until meat is pink and flaky (still a little darker on the inside). Remove from heat. Remove skin (should be easy now). Cut salmon into bite sized pieces removing any bones.
Add salmon and onions back into skillet over medium heat. Add flour and mix until dissolved (add more oil if necessary). Add wine and water, bring to a boil. Turn heat to low. When sauce has thickened remove from heat and add cream cheese. Stir until well mixed.