1) Flake salmon.
2) Heat 1 tablespoon butter in saucepan; add salmon and heat briefly.
3) Combine eggs, green onion, salt and pepper; mix well.
4) Heat remaining 2 tablespoons butter in omelet pan or skillet; pour egg mixture into pan and cook until set.
5) Spoon salmon over half of omelet; fold in half and turn onto warm plate.
6) Spoon sour cream over omelet; sprinkle with parsley.

*If desired, 1 cup (about 5 oz.) Alaska Pink shrimp, Alaska Dungeness, King or Snow crab meat or a combination of seafoods may be substituted.