Wild-caught Pacific salmon preserved in cans — a convenient, shelf-stable source of complete protein, omega-3 fatty acids, and calcium-rich edible bones, long a staple of budget-conscious and health-aware households.
Born in the Pacific Northwest
Salmon canning in North America began in 1864 on the Sacramento River in California. By the late 19th century, the Columbia River canneries were processing millions of cans per year, and Alaskan salmon canning had become one of the most significant industries in the US Pacific coast economy. The red-labeled cans of wild Alaska pink and sockeye salmon remain largely unchanged today.
The bones are the point
Unlike canned tuna (which is boneless), canned salmon typically contains soft, edible bones that have been pressure-cooked to the point of near-dissolution. These bones are a concentrated source of calcium — a single 100 g serving of bone-in canned salmon provides more calcium than a glass of milk.
Cooks who want boneless salmon can remove them, but nutritionists generally recommend keeping them.
Sockeye vs. pink
- Sockeye (red salmon) — deeper red color, richer flavor, higher fat and omega-3 content; more expensive
- Pink (humpback salmon) — lighter color, milder flavor, lower cost; the most canned variety worldwide
Common uses
- Salmon patties — mashed with egg, breadcrumbs, and herbs; pan-fried
- Salmon pasta — flaked through creamy or tomato sauce
- Sandwiches and wraps — with mayonnaise, celery, and lemon
- Salmon dip — blended with cream cheese and dill