Wash, clean and slice the skin off of salmon fillet if it's still there.
Soak salmon with whole milk and pinch of salt for 30 minutes.
Afterward, strain and pat dry fillets. No need to rinse.
With a steam-able container, add all the other ingredients along with salmon fillet.
Combine to marinade for about 20 minutes.
Steam until salmon turn pale. Then let sit to cool down.
Discard all ginger and all other solid (except salmon of course).
Use a fork or smasher to break and fluff all the fish flesh.
Use a non-stick wok or deep sauce pan over medium heat, add fluffed salmon.
Keep stirring with a spatula while breaking any clumps that might come up.
Do this until all salmon flakes become dried and its color becomes more brighten. The dryer the flakes are, the longer you can keep them.
When done, wait until salmon flakes are cool down to room temperature, then add to jar with lid. You can store this outside or in fridge, just remember to add a bag of oxygen absorber in there to wick away moisture.