Description
This canned salmon recipe is a simple and efficient way to preserve fresh salmon for later use. With only two key ingredients and a pressure canner, you can easily store salmon for months after the fishing season ends.
Ingredients
4 lbs salmon fillet (skin-on or skinless, deboned)
2 tsp kosher salt or canning salt
16 peppercorns (optional)
8 tsp neutral oil (optional)
Instructions
- Prepare the Jars: Start by adding 8 oz of salmon to an 8 oz canning jar. If using skin-on salmon, place the skin side towards the jar. Leave about 1 inch of headspace in the jar, but pack the salmon as tightly as it will fit.
- Season the Salmon: Sprinkle 1/4 tsp of salt on top of the salmon in each jar and add 2 peppercorns (optional). Wipe the rims of the jars with a clean, wet towel, and close the jars with canning lids, tightening them finger-tight.
- Load the Pressure Canner: Line the bottom of your pressure canner with a tea towel or canning rack to keep the jars from making direct contact with the pot’s bottom. Add 2 inches of water to the canner. Then, place the jars in the canner, ensuring that the water comes within 1 inch of the tops of the jars. If you are canning more than one layer of jars, separate the layers with a metal canning rack.
- Process the Jars: Process the jars for 110 minutes at 10 PSI (pounds per square inch) following your pressure canner’s instructions. Be sure to adjust the heat regularly to maintain a steady pressure of 10 PSI, as cooking at too high a pressure can burn the contents or break the jars.
- Cool the Jars: After the processing time, turn off the heat and allow the pressure to decrease naturally. Once the pressure gauge shows 0 PSI, carefully remove the jars using a jar lifter. Place the jars on a towel-lined surface and allow them to cool to room temperature, which should take about 3-4 hours.
- Check the Seal: After the jars have cooled, press down the center of each lid. If the lid does not pop back up, the jar has sealed properly. You can then remove the lid rings, rinse and dry the jars, and replace the rings if desired. Your canned salmon is now ready to be stored at room temperature.
Notes
Ensure the salmon is packed tightly but not overly compressed.
Optional: Add herbs, spices, or garlic for extra flavor.
Adding neutral oil helps keep the salmon moist during the canning process.
Salmon should be processed in a pressure canner for safety. Boiling water canners cannot achieve the high temperatures required.
- Prep Time: 40 minutes
- Cook Time: 1 hour 50 minutes
- Category: Preservation
- Method: Pressure Canning
- Cuisine: American
Nutrition
- Serving Size: 1 jar (8 oz)
- Calories: 300
- Sugar: 0g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 60mg
