Step 1

Drain salmon, reserving the juices. Remove bones and skin with hands, and discard. Chunk salmon into bite-sized pieces.

Step 2

Heat butter in large soup or saucepan until browned.

Step 3

Pour in milk, and heat over low heat until it comes in a gentle simmer, stirring often.

Step 4

Add chunked salmon, salmon juices and salt and pepper. Heat over low until salmon is warmed through.

Step 5

Taste, and adjust seasonings if needed. Serve with crackers, oyster crackers or bread cubes.