Pressure Canning Salmon

There’s something deeply satisfying about preserving your own protein—not just fruits and vegetables. Home canned salmon is one of the most rewarding foods to keep in your pantry. Rich in flavor, packed with omega-3s, and loaded with protein, canned salmon becomes a go-to for quick meals, emergency preparedness, and nutrient-dense eating. Whether you caught it yourself or found a great deal on fresh filets, pressure canning salmon preserves its integrity and elevates your pantry game.

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By Diane Devereaux | The Canning Diva® 
Last updated: September 4, 2025

Key Takeaways

• Pressure canning salmon preserves protein-rich, omega-3–packed meals for shelf-stable convenience.
• Customize jars with lemon, dill, garlic, onion, or jalapeño for subtle flavor infusions.
• Home-canned salmon is versatile—use it in patties, chowders, salads, pastas, and more.

From Sea to Shelf: A Guide to Home Canning Salmon

There’s something deeply satisfying about preserving your own protein, not just fruits and vegetables. Home-canned salmon is one of the most rewarding foods to stock in your pantry. Rich in flavor, healthy fats, and protein, canned salmon becomes a go-to ingredient for quick meals, emergency preparedness, and nutrient-dense eating. Whether you’ve caught it yourself or found a great deal on fresh filets, canning salmon preserves its integrity and elevates your pantry game.

A Brief History of Canning Fish

Fish preservation dates back thousands of years; dried, smoked, salted, and eventually, canned. Canning fish became commercially viable in the 1800s, especially in coastal regions of North America and Europe. In Alaska and the Pacific Northwest, salmon canning exploded during the 19th century, supporting both the economy and food supply. Today, home canners can safely preserve salmon thanks to established pressure canning guidelines that ensure food safety and shelf stability.

Nutritional Benefits of Salmon

Salmon is one of the most nutrient-dense proteins available. It provides:

• Omega-3 fatty acids for heart and brain health.
• High-quality protein to support muscles and energy.
• B vitamins, selenium, and potassium for overall wellness.

Canning salmon at home locks in these nutrients without preservatives or unnecessary sodium, giving you a clean, shelf-stable protein source.

Salmon is considered one of the healthiest proteins you can eat thanks to its unique balance of omega-3 fatty acids, high-quality protein, and micronutrients. Regular consumption has been linked to improved cardiovascular health, reduced inflammation, and better brain function. According to Healthline’s nutrition analysis of salmon, just one 3.5-ounce (100-gram) serving provides over 100% of the daily recommended intake of vitamin B12 and nearly the same for vitamin D—nutrients many people lack in their diets.

Using Home-Canned Salmon in Meals

Home canned salmon is versatile and ready to eat right out of the jar. Try it:

• In salmon patties with breadcrumbs and herbs.
• Stirred into pasta with lemon, garlic, and capers.
• Mixed into creamy spreads for crackers or sandwiches.
• Added to chowders, salads, or rice bowls.
• Served plain with a squeeze of lemon for quick protein.

For extra flavor, add a lemon slice, sprig of dill, garlic, onion, or jalapeño to jars before canning. Or enjoy the salmon on its own—it’s delicious either way.

Pressure Canning Salmon Recipe

Pressure canning salmon offers a beautiful blend of self-reliance, clean eating, and convenience. Adding a lemon slice and fresh dill creates a subtle infusion that brings brightness to each jar, without compromising safety or shelf stability. Another delicious option is adding half of fresh jalapeno or onions slices. No matter how you choose to season your salmon, it is also delicious all on its own. It’s a perfect way to enjoy the bounty of a fishing trip or seasonal sale all year-round.

Yields: 6 to 8 half-pint jars per 3–4 pounds of raw fish (about 1 pound per pint)
Processing Time: 110 minutes for half-pints and pints

Ingredients

• Fresh salmon (cut into jar-sized pieces, skin on or off)

Optional Ingredients per Jar for flavor

• 1 thin lemon slice per jar
• 1 small sprig fresh dill per jar
• 1 garlic clove and 1 onion slice
• ½ fresh jalapeno
• 1 teaspoon olive oil
• ½ teaspoon salt per half-pint

Instructions

1. Clean salmon thoroughly. Rinse with cold water and remove excess dark meat, bones, or skin as desired. Cut salmon into chunks that fit snugly into the jar. Leave a 1-inch headspace when packing.
2. Place a thin lemon slice along the inside of the jar, top with a sprig of dill if desired. Add ½ teaspoon salt and ½ teaspoon of oil, if desired, over the top of the fish before sealing. The oil adds a rich mouthfeel and enhances shelf-life texture.
3. Wipe rims with a damp cloth dipped in vinegar. Apply lids and rings and hand tighten.
4. Process in a pressure canner at 10 PSI or according to your canner type and elevation. Process half-pints and pint jars for 110 minutes.

Ingredient Tip: King, sockeye and farmed Atlantic salmon naturally contains a high oil content so when pressure canned, it produces its own rich juices and fat within the jar. When using leaner cuts of salmon, like pink, chum or soho salmon or tail sections, or when aiming for a softer texture, adding a small amount of oil when home canning salmon is acceptable.

Canning Salmon Safely

Recipe by The Canning Diva

5.0 from 1 vote

Servings

4

servings

Prep time

30

minutes

Home-canned salmon is extremely versatile. Use it in salmon patties, stir into pasta with lemon and capers, or make a creamy salmon spread for crackers. It’s perfect in salads, chowders, or tossed into rice and grain bowls. Because it’s fully cooked during the canning process, it’s ready to eat straight from the jar ideal for quick meals and grab-and-go nutrition.

Ingredients

US Metric

• Fresh salmon (cut into jar-sized pieces, skin on or off)

Instructions

• Clean salmon thoroughly. Rinse with cold water and remove excess dark meat, bones, or skin as desired. Cut salmon into chunks that fit snugly into the jar. Leave a 1-inch headspace when packing.
• Place a thin lemon slice along the inside of the jar, top with a sprig of dill if desired. Add ½ teaspoon salt and ½ teaspoon of oil, if desired, over the top of the fish before sealing. The oil adds a rich mouthfeel and enhances shelf-life texture.
• Wipe rims with a damp cloth dipped in vinegar. Apply lids and rings and hand tighten.
• Process in a pressure canner at 10 PSI or according to your canner type and elevation. Process half-pints and pint jars for 110 minutes.

Notes

• Ingredient Tip: King, sockeye and farmed Atlantic salmon naturally contains a high oil content so when pressure canned, it produces its own rich juices and fat within the jar. When using leaner cuts of salmon, like pink, chum or soho salmon or tail sections, or when aiming for a softer texture, adding a small amount of oil when home canning salmon is acceptable.
• Optional Ingredients per Jar for flavor
  1 thin lemon slice per jar
  1 small sprig fresh dill per jar
  1 garlic clove and 1 onion slice
  ½ fresh jalapeno
  1 teaspoon olive oil
  ½ teaspoon salt per half-pint

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About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.

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