Step 1

In a small stew pot or dutch oven, melt your butter over medium low heat.

Step 2

While your butter is melting, quarter the medium onion and chop it in a mini chopper so that it is chopped fine but not mushy.

Step 3

Add the chopped onion to the butter and saute on med. heat until clear and soft.

Step 4

Stir in the deboned and skinned salmon, mix well.

Step 5

Slowly pour the milk in and the reserved broth if you want more of the salmon flavor, & reduce your heat to low so as not to scald it. Stir every few minutes until it is steaming and the stew is heated well.

Step 6

Add salt and pepper to taste and serve while steaming hot.