Canned salmon is a healthy and convenient food choice, which many people reach for on busy weekday nights when they need to create dinner in a hurry. Canned salmon is low in calories, high in protein, and full of nutrients our bodies need to thrive. Making meals using canned salmon is a quick and easy way to feed your family while avoiding unhealthy fast foods. Canned salmon is a complete source of healthy fats and proteins in a convenient and inexpensive can or jar. Canned salmon is growing in popularity as a convenient source of protein for families. While cheap, healthy, and convenient, there are some downsides to store-bought canned salmon, which is why we want to show you how to purchase the healthiest salmon on the market and can it yourself at home.
Why you Should can Salmon at Home:
Home-canned salmon is still inexpensive, and we would argue even healthier than store-bought canned salmon. You can pick and choose exactly what goes into your family's bellies when you can salmon at home. Choose from several varieties of salmon, including those which are higher in omega-3s. You can make the best canned salmon using your favorite variety of Global Seafoods wild-caught salmon. We will show you our favorite home-canned salmon recipes and what to make with canned salmon. Of all the fish in a can, canned salmon is one of the healthiest foods you can eat. Join us while we explore canning salmon at home so that you can craft healthy, delicious, and quick canned salmon recipes for your family.
What is Canned Salmon?
Canned salmon is a way of preserving salmon in glass jars so that you have a shelf-stable salmon source that will last you years. Canned salmon saves you on space in your freezer and keeps salmon longer. Freezer burn is a real concern for long-term seafood storage. Canning can help eliminate that concern by storing your salmon out of the freezer in shelf-stable, sealed canning jars.
Canning foods stems from necessity in finding ways to preserve foods so that they remain shelf-stable for long periods. Knowing how to can food at home can save you time and money while feeding your family nutrient-dense foods.
Learning how to cook canned salmon isn't tricky. But we urge you to follow along carefully while we discuss all aspects of canned Alaska salmon. As with any home cooking, especially meat or seafood, following food safety protocols is essential for canning salmon in jars.
Supplies Needed to Pressure Can Salmon at Home:
- Glass pint-sized canning jars.
- Canning lids
- Canning rims
- A 24 Quart Pressure canner
- Canning spatula
- Canning tongs
- Oven mitts
- Your favorite varieties of Global Seafoods wild-caught salmon.
Why can salmon yourself?
Buying canned salmon at the store is easy, but you are limited to the variety and types of salmon you can purchase. If you're looking for high-quality salmon types, the price point increases sharply, and they can be challenging to find. The most common variety of commercially canned salmon is pink salmon. Pink salmon is a smaller variety of salmon with less flavor and beneficial Omega-3 fatty acids than other types of salmon. You can substitute you canned salmon for any canned pink salmon recipes.
When you plan to preserve canned salmon at home, you can choose the healthiest and most flavorful varieties of salmon. When you do it yourself, you can give yourself more delicious and healthy canned salmon by choosing types such as king salmon, sockeye salmon, or even chinook salmon. Canning smoked salmon is also a favorite way to increase the shelf-life of your fresh caught and smoked salmon. Canned smoked salmon is an excellent gift for any occasion.
When you learn how to can salmon, you can feel proud that you are feeding yourself and your family the very best. Choosing higher quality fish than you can find canned at the store is an excellent reason for canning salmon at home. Feed yourself the healthiest canned salmon possible by learning how to DIY canned salmon with Global Seafoods.
Benefits of Canning Salmon:
The World Health Organization and other medical establishments recommend worldwide that adults and children consume wild-caught seafood at least twice a week. Seafood at least twice a week will help you meet your body's Omega-3 fatty acid goals. Salmon canning recipes can save you money and freezer space while working diligently to achieve that nutrition goal for you and your family.
Do you fish? Learning how to create canned salmon recipes allows you to store and preserve your salmon in a variety of ways. Defrosting salmon fillets for a home-cooked meal is one way. Pulling out a jar of flavorful and fully cooked salmon for a quick snack or on top of a salad is another excellent way to enjoy your hard-earned salmon. You don't have to throw back the pink salmon you catch by accident anymore. Keep those smaller salmon and bring them home to can in glass pint jars.
Canning salmon also helps you avoid picking out salmon bones!
Did you know that salmon bones are full of Vitamin D and Calcium?
They're annoying to eat and difficult to pick out and a significant reason why many people avoid fresh or frozen salmon fillets.
We will explain more on canned salmon bones later, so keep reading!
Is Canned Salmon Cooked?
The process of preserving salmon in jars uses a pressure canner. The pressure canner reaches much higher temps than boiling water, so not only is your canned salmon cooked, but the bones dissolve into the meat. Not only do you not have to worry about picking out the bones, but you also get a nutrition boost from all of the calcium and vitamin D that goes into your salmon from the soft bones that melt away during pressure canning. In some respects, you could argue that canning salmon in quart jars is healthier for you since you get added vitamin D and calcium without having to chew on the soft bones!
Is Canned Salmon Healthy?
That answer to that question is a resounding yes. We already know that salmon is one of the most nutritious fish you can eat. In addition to being high in protein and Omega-3 fatty acids, canned salmon is higher in Vitamin D and Calcium because of the dissolved canned salmon bones.
Canned Salmon Nutrition:
When you consume canned salmon, you're getting an excellent source of vitamin D, calcium, omega-3 fatty acids, and protein. Omega-3 fatty acids support your cardiovascular health as well as the brain development of children and infants. Canned wild-caught salmon is nutritious while being relatively low in mercury, which is a concern for other types of canned seafood.
In 3 oz, there are 122 calories in canned salmon. Not only is canned salmon healthy for you, but it's also convenient, and cheaper than other sources of protein.
Home Canned Salmon Recipe
You must follow the necessary steps for making canned salmon at home safely. You can try flavoring your canned salmon for use in different recipes once you learn the basics of how to make canned salmon. Some people like to add a little bit of oil or even fresh herbs to their canned salmon so that they have different flavors of salmon canned and on their shelves.
You can choose several varieties of salmon to preserve at home. We recommend you order a variety of salmon so that you have different types of salmon canned for use in several different canned salmon recipes.
Types of Salmon for Canning:
- Canned sockeye salmon
- Canned red salmon
- Canned pink salmon
- Canned smoked salmon
- Canned chum salmon
When choosing salmon for canning, we always recommend that you can wild salmon. Wild-caught salmon is lower in mercury and other toxins that are present in the farmed fishing environment. Wild salmon is also higher in Omega-3's. Farmed salmon are fed additives to cause their flesh to become dyed red or pink. Wild-caught salmon flesh is naturally red from the diet they consume in the wild.
Home Canning Salmon:
- Prepare your salmon: Remove the head, tail, fins, and skin. If you are working with salmon fillets, skip this step. You can choose to leave on the skin. Don't worry about removing the bones as they dissolve in the canning process. Refrigerate your salmon while you gather your equipment.
- Gather your Equipment: Canning meat and seafood requires a pressure canner. Under pressure, the canner can reach higher temperatures that not only cook your fish but also sterilize your food so that you don't have to worry about bacteria forming in your jars. The high-pressure temps of the pressure canner make your canned salmon shelf-stable for years. Be sure to have the instruction manual for your particular pressure canner.
- Wash your jars and check your rims: We recommend canning your salmon in pint jars. If you choose to can your salmon in quart jars, be sure to check your canning manual for proper processing times. Wash your jars and rims in hot soapy water. Inspect your jar rims for any crack or nicks. Discard any jars or rims that have dents or cracks as they won't seal properly and could allow air and bacteria into your jars. Use brand new lids every time you preserve food. Rims and jars are reusable, but lids are not.
- Soak your lids in warm water: Leave your lids in the warm water until you are ready to attach them to your jars.
- Use a plastic cutting board and freshly sharpened knives to prep your salmon for canning. Plastic cutting boards can reduce the chances of bacteria.
- Cut your salmon: Slice your salmon lengthwise for jar length strips or cut into chunks of any size. How you cut your salmon is up to your preference. When using jar-length slices, be sure to leave enough headspace in your jar. Headspace is the amount of space required between the top of your food and the jar's rim to allow proper sealing of the jar. The amount of headspace recommended for canning salmon is 1 inch. In other words, leave one inch of space between the top of your salmon and the top of the jar.
- Run your plastic canning spatula around the inside of the jar to help pack your salmon into the jar. Doing this helps firmly pack your salmon into the jar and allows for proper heat distribution during the canning process.
- When canning fish, you don't need to add any liquid to your jars. Some people choose to add flavor or seasonings. For canned smoked salmon recipes, your salmon will already have flavor from the smoking process.
- Clean the rims of your jars: After packing your jars, clean the rims of your jars with a dry paper towel to remove any fish oils and ensure proper sealing of your lids and rims.
- Attach your lids and jars: Check with your canning manual for how tight to tighten your rims. The most common rule is to tighten your rims until just finger tight. If you over tighten your rims, this won't allow for air to escape your jars during the canning process, which would prevent the proper sealing of your jars.
- Add 3 Quarts of cool water to your pressure canner.
- Place the rack in the bottom of your pressure canner.
- Place your cans of salmon on the rack. Be sure to check with your canning manual for the correct number of jars to place in your pressure canner and how much spacing to leave between jars.
- Cover the canner with the canner lid.
- Do not close the vent: Heat your canner over medium heat until steam comes out of the vent, allow the canner to steam for 10 minutes to remove excess air from the canner.
- Close the canning vent according to your canner's instructions. Be sure to use an oven mitt as the steam coming from your canner will be very hot.
- Turn the heat up and beginning timing the canning process when your pressure gauge reads 11 PSI.
- Adjust the heat during the timing period to maintain a pressure of 11psi.
- Maintain 11 psi for 100 minutes. If the pressure drops below 10psi, you must begin timing again at ZERO minutes.
- Turn off the heat and allow the canner to cool naturally, do not open the lid.
- Do not open the lid until the pressure canner comes down to ZERO PSI on its own.
- Open the lid and carefully remove the jars: Using jar tongs as the jars will be very hot. Set the jars aside and plan to leave them alone for 12 hours.
- DO NOT TIGHTEN THE RINGS YET: The jars are sealing while they are cooling, the flat lids will pop during cooling, which indicates they are sealing.
- Leave the jars to cool undisturbed for 12 hours: After twelve hours, check the lids. The flat lids should be curved downwards and tight to the jars. There should be no movement of the lids when you press down on the flat lids in the middle of the lid. Any jars that did not seal properly should be reprocessed or refrigerated for immediate consumption.
- Remove the rims: These are not necessary for the storage of the jars. Wash and dry the rims for reuse.
- Wash and dry your jars. This is an important step. Juices and seasoning can leak out of the jars during the canning process. Washing your jars after they are sealed and cooled will prevent mold and bacteria from growing on the outside of your jars while in storage.
- Label and store your jars: Salmon can be stored safely for up to three years.
*If you followed all of these instructions and the food safety instructions and recommendations of your canning manual, you do not need to heat your canned salmon before eating. **
*If your salmon smells bad or has gas bubbles when opening, do not eat it. *
You can reheat your salmon in the oven right in the jar. Cover your jar with tinfoil and place in a 350-degree oven for about 30 minutes to reheat right in the jar.
When canning smoked salmon, follow these same canning instructions. Be sure to bring your smoked salmon to room temperature. Do not start warm salmon fresh from the smoker. Canning smoked salmon recipes are no different. Follow your favorite smoked salmon recipe, don't forget to brine your salmon. Smoked salmon doesn't require any added ingredients or flavors as that was taken care of during the smoking process!
Some people LOVE to can their smoked salmon with a whole hot pepper for added flavor and spice.
Canning both fresh and smoked salmon is an excellent way to stock up on salmon without loading your freezers with fish fillets.
How to Season Canned Salmon:
When packing your thawed salmon into jars, there are a few ways you can flavor or season your salmon before canning. Some people love to add a drizzle of high-quality olive oil to their salmon in the jars before processing. A sprinkle of sea salt and some dried herbs are another way to season your salmon before canning.
Others like to add pickling salt and vinegar to their jars for a tangy canned salmon. Vinegar and other acids are an excellent marinade for salmon and would boost your salmon's flavor during the canning process.
Some flavor combination that compliment salmon include:
- Dill and lemon
- Rosemary and Thyme
- Simple brine of salt and olive oil
- Add an entire jalapeno and a clove of crushed garlic to your jar of salmon before canning.
Whichever flavors you choose, be sure to leave your 1-inch of headspace in your jar for proper canning and sealing of the jars.
Which canned salmon is best?
There are several varieties of salmon, and all of them are excellent choices for salmon. Pink salmon is the most common variety of canned salmon you will find at the grocery store because it's not as delicious when eaten fresh as other varieties of salmon. In terms of taste, there is not much difference between salmon varieties when canned. The difference in nutrition can be huge. Canning other varieties of salmon can give you higher amounts of vitamins and nutrients. Types of salmon with more oil, such as sockeye salmon or king salmon, will also be moister and slightly more flavorful when canned.
Now that you know how to pressure can salmon, let's get to the fun part and talk about all the delicious recipes you can make and how to eat canned salmon.
Recipes with Canned Salmon
There are so many ways to use canned salmon. From quick and easy salmon dip to seafood chowder, having canned salmon on hand makes it speedy to whip up many amazing recipes.
- Canned salmon salad
- Canned salmon pasta
- Salmon dip
- Canned salmon sandwich
- Keto canned salmon cakes
- Salmon cakes
- Salmon fritters
- Salmon mac n' cheese
- Salmon and eggs
- Salmon burgers
- Salmon Chowder
- Sautéed canned salmon
- Salmon pasta salad
- Crispy salmon bites
- Canned salmon pie
- Canned salmon crostinis
- Salmon and vegetable meatballs
- Salmon and corn chowder
- Salmon Salad wraps
- Avocado and salmon cups
Canned Salmon Salad Recipes
Two different things come to mind when thinking about canned salmon salad. For one, you can easily take salmon out of a jar and toss on top of your favorite salad greens for a delicious boost of nutrition and protein. The other salmon salad consists of tossing your canned salmon with mayo, fresh chopped veggies, and other seasonings for a salmon salad pate that can go in a variety of wraps and sandwiches, or even on crackers. We'd love to share with you our favorite salmon salad recipes!
- 8oz of canned salmon
- 1/4 cup of your favorite mayo
- Two teaspoons of mustard (we recommend Dijon)
- One tablespoon of capers
- 1/4 cups of finely chopped onion of your choice.
- Salt and pepper to taste
- Optional: Add any other chopped vegetables that you have on hand. Celery, green pepper, and even chopped carrots go excellently in a salmon salad. If you add a significant number of veggies, you may want to add 1-2 tablespoons more mayo.
- In a medium-sized mixing bowl, start with your canned salmon. Using a fork, gently flake your salmon into smaller chunks.
- Add in your capers, onion, and any other optional veggies and gently toss together.
- Mix in your mayo and mustard and stir until combined.
- Season with salt and pepper to your liking.
Store this salmon salad covered in the fridge for up to a week. You can make sandwiches or wraps, add to crackers, or even spread the salmon salad on celery sticks. Salmon salad is quick, convenient, and chock full of protein and veggies. Another unique twist on a salmon salad is to try making it using smoked, canned salmon!
Another favorite way to enjoy canned salmon quickly and deliciously is to create a stunningly beautiful yet easy salmon pasta using canned salmon.
Garlic and Salmon Linguine looks like you spent hours in the kitchen crafting a complicated pasta dish. Impress your dinner guests with this easy and elegant canned salmon pasta.
Canned Salmon Recipes:
Canned Salmon with Garlic and Linguine:
- 15 oz of canned salmon
- 1/3 cup of high-quality olive oil
- 4-6 cloves of garlic, finely minced
- 3/4 cup of chicken stock
- 1/4 cup of chopped fresh parsley plus 1-2 tablespoons for a garnish.
- 1/2 teaspoon of high-quality sea salt.
- 1/8 teaspoon of cayenne (optional)
- One 16oz box of linguine or other angel hair pasta.
- Optional: Parmesan cheese for a garnish.
- Start by cooking your pasta according to the box instructions. This pasta dish whips up so quickly that you have to prepare your pasta first!
- Drain your pasta and set aside.
- Heat your olive oil over medium-high heat in a large non-stick pan.
- Add your garlic and cook for 30 seconds.
- Add in your chicken stock, sea salt, parsley, and optional cayenne pepper.
- Cook your chicken stock mixture down for about 2 minutes.
- Add the canned salmon and break it apart into smaller flakes stirring and cooking for 1-2 more minutes.
- Remove the pan from the heat, add your pasta, and toss everything together.
- Garnish with more fresh chopped parsley and a sprinkle of parmesan cheese.
- Serve immediately.
Salmon and garlic pasta comes together in minutes. The longest part of the process is waiting for the pasta to boil. Your dinner guests will be impressed, and you don't even have to tell them it took minutes to make!
Another classic canned salmon dish is salmon patties. Using your homemade canned salmon will elevate your salmon patties to a whole new level of flavor and texture.
Home-canned Salmon Patties:
Salmon cakes or salmon patties are famous for their crispy outer layer with their tender and flakey insides. Pair them with some lemon wedges and a few of your favorite dipping sauces, and they will be a hit at your dinner table.
- 15 oz of canned salmon
- One egg gently scrambled
- 1/4 cup of finely minced onion. (use the onion of your choice, any color onion pairs well with these salmon patties)
- 1/2 cup of seasoned bread crumbs (you can also use panko bread crumbs)
- One tablespoon of olive oil plus more for frying your salmon patties
- 1/2 a bell pepper of your choice, finely minced (substitute in a jalapeno pepper for spicy salmon cakes)
- Three tablespoons of mayo, plus more if your cakes come out on the dry side.
- 1/4 cup of minced parsley.
- Salt and pepper to taste
- Heat one tablespoon of olive over medium heat in a non-stick skillet.
- Add the onion, and bell or jalapeno pepper to the pan and sauté until softened, 2-3 minutes. Set aside to cool.
- In a large bowl, combine the salmon, onions, peppers, egg, breadcrumbs, parsley, and mayo. Season with salt and pepper and stir until combined.
- Using your hands or a spoon, scoop up 2-3 tablespoons of your salmon mixture and form into round patties. Set aside on a plate or piece of parchment paper and stick in the fridge for 5 minutes.
- Heat 3 tablespoons of olive oil over medium-high heat in a non-stick skillet.
- Cook your salmon patties 2-3 at a time (make sure not to overcrowd your pan.
- Cook until browned on both sides, about 3-5 minutes per side depending on how thick you make your salmon patties.
For a healthier version, you can bake your salmon patties in a 450-degree oven for 15 minutes.
Serve your salmon cakes as an appetizer or an entree with homemade dipping sauces such as homemade tartar sauce and lemon wedges. These salmon patties are delicious over a bed of mixed salad greens.
Canned Salmon Makes Meals Easier:
Sometimes feeding our families healthy and delicious meals on busy weeknights can be a challenge. Having canned salmon in your pantry can make those busy weekday nights much less stressful. Delicious dishes with fast and fresh ingredients are more filling when you add healthy canned salmon. Feed your family nutrient-dense salmon quickly and easily using your canned salmon from some of the healthiest and most delicious salmon in the world.
You don't have to worry about what kind of salmon you're going to find in commercially canned salmon. Order healthy and delicious salmon from Global Seafoods and create your jars of delicious and long-lasting salmon.
How long does canned salmon last?
When adequately canned following all food safety steps, canned salmon is shelf-stable for up to three years. For best flavor, we recommend eating canned salmon with in the first year of canning. Canned salmon is a great way to enjoy high-quality seafood all year long even when it's locally out of season.
At Global Seafoods, our wild-caught salmon is flash frozen for best flavor and freshest taste. When you order wild-caught salmon from Global Seafoods, we ship it directly to your front door over dry ice so that it arrives still frozen. For canning, simply thaw your salmon in the fridge, and you are ready to preserve your salmon with a pressure canner!
Try our Bristol Bay Sampler for three different varieties of salmon for canning at home.
Our Hope for You:
In addition to providing you with access to some of the world's most incredible and healthy seafood, we want to equip you with the knowledge and tools to create fantastic meals with our products. Knowing how to can salmon at home can save you on freezer space, money, and frantic weeknights not knowing what to make for dinner. With a jar of salmon and a few simple ingredients, you can create culinary magic without added stress. You don't have to eat junk to have quick and easy meals anymore.
What's your favorite way to enjoy canned salmon?
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