Canning salmon requires proper handling and preparation of the fish, as well as correct packing and processing at the USDA-recommended safe temperature. The University of Minnesota recommends cleaning and gutting salmon within two hours of the catch and keeping it on ice until ready to process for canning.
Remove the skin or thoroughly scale the salmon to avoid choking hazards from the scales after cooking. Cut the fish into equally-sized pieces, and remove the bones. Alternatively, adding some vinegar to each canning jar dissolves the bones. Wide-mouth canning jars typically are easier to pack.
It is not necessary to add water. Safe cooking requires processing salmon in a pressure cooker at 240 F for the length of time recommended by the recipe.