Choose fresh, high-quality salmon
Remove scales, skin, and bones if desired
Cut salmon into pieces that fit jars or cans
Wash and sterilize jars, lids, and equipment
Pack salmon tightly into clean jars or cans
Add salt if desired
Leave proper headspace
Seal the containers securely
Process in a pressure canner at the correct pressure and time for your altitude
Allow the canner to cool naturally
Check seals after cooling
Store sealed canned salmon in a cool, dark place