1. Drain the liquid from the canned salmon. Remove all skin and bones. Press the salmon flesh through a fine-mesh sieve into a medium heavy saucepan, producing a smooth puree.
2. Scald the milk: heat 1 quart (960 ml) whole milk in a separate saucepan over medium heat until small bubbles form around the edges and steam rises, approximately 180°F (82°C), 5–8 minutes. Do not boil. Remove from heat.
3. Make a beurre manié (a binding paste): in the heavy saucepan holding the salmon puree, melt 2 tablespoons (30 g) butter over medium-low heat. Add 4 tablespoons (30 g) flour and stir constantly for 1–2 minutes, until the mixture is pale and smells faintly nutty — this is a roux.
4. Add the scalded milk to the salmon-roux mixture gradually, a ladleful at a time, whisking constantly to prevent lumps. Continue over medium heat, stirring, until the soup thickens enough to lightly coat the back of a spoon, 5–8 minutes.
5. Season with 1½ teaspoons salt and a few grains of black pepper. Taste and adjust seasoning.
6. Serve immediately in warmed bowls. The soup should be smooth, pale pink, and uniformly thick — not grainy or separated.
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