Canned fish is having a moment and I am here for it. Growing up, it was common in our household to open up a tin of canned fish for lunch. We’d often reach for salmon, sardines or tuna to put on toast or make a salad. And, when I was living in New York City in my 20s, I’d frequently find myself in the canned fish aisle at the grocery store, scouring tins that would meet my (very) limited budget.
Nowadays, I always have a pantry stocked full of canned fish, especially canned salmon, which boasts numerous health benefits and a punch of protein. I love reaching for canned salmon when I don’t have time to run to the market or fishmonger and I just need a simple, healthy and filling meal.
With so many varieties and styles of canned salmon—from oil- or water-packed, wild-caught to farm-raised—the choices can feel overwhelming. I decided to put over 10 types of popular canned salmon to the test in my very own kitchen. I prioritized brands that offered sustainably sourced options and taste-tested them all to find which ones had the freshest, tastiest canned salmon. Below are my favorites.
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Nutrition info per 85-gram serving: 80 calories, 1.5 g total fat, 35 mg cholesterol, 240 mg sodium, 0 g carbohydrates, 0 g fiber, 0 g sugar (0 g added sugars), 17 g protein
What we like: Wild Planet has a bright and flavorful salmon that’s enjoyable on its own and boasts sustainable catching practices to boot.
What to know: This can of salmon includes some added salt.
Wild Planet’s Wild Pink Salmon was at the top of the pack thanks to the freshness, texture, flavor and sustainable sourcing. Harvested in the Pacific Ocean, Wild Planet partners with small-scale fisheries in Alaska and British Columbia. Salmon are responsibly caught using vertical drift nets and large nets that capture schools of fish called purse seines, never by fish aggregating devices (FAD’s), in an effort to minimize bycatch.
During my testing, I noted aromas of ocean and brine with a very faint, sweet salmon scent without metallic odors from the can. The salmon’s tone was a very pale, pinkish shade with hints of pearly hues and flecks of white and purple. The fish was tightly packed in solid chunks and packaged in natural juices, keeping it moist without swimming in liquid. This style of salmon is prepared skinless and boneless, cooked once and finished with a touch of sea salt.
In terms of taste, this wild pink salmon was very fresh and light. The filet flaked easily and had a nice, dense bite without being chewy or dry. The salmon maintained a moderate moisture level in the mouth and did not come across as watery. I observed tasting notes of clean salinity and a little brine and could really taste the ocean in each bite. Aftertaste notes included a delicate but moderate finish with hints of ocean, brine, seaweed and even oyster.
Overall, this style of salmon may be leaner than other types of salmon I tasted, but very enjoyable on its own thanks to the elegant flavor profile, freshness and brightness.
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Nutrition info per 85-gram serving: 80 calories, 1.5 g total fat, 35 mg cholesterol, 240 mg sodium, 0 g carbohydrates, 0 g fiber, 0 g sugar (0 g added sugars), 17 g protein
What we like: This brand offers an affordable canned salmon that doesn’t compromise on taste.
What to know: This brand is only available at Whole Foods or online with an Amazon account.
I was pleasantly surprised by how fresh and tasty the Whole Foods brand of canned 365 Wild Alaskan Pink Salmon was, especially for under $6 a can. At a budget-friendly price, this style of canned salmon is skinless and boneless and bears the Marine Stewardship Council (MSC) certification label, which we love.
Upon opening the can, there was a very mild and soft aroma with a light sweetness. The salmon was a pale peach, almost fleshy, with darker purple and brown striations in the filet. The fish was tightly packed and totally covered in water with slight bubbling from the natural fat of the salmon.
During tasting, I noticed a light and juicy bite that was tender and flavorful with a buttery and dense feel. The fish flaked nicely in big chunks and held moisture upon chewing. In terms of aftertaste, I observed a lingering mild salinity on the tongue and a moderate juicy finish.
If you don’t live near a Whole Foods brick-and-mortar store, don’t fret—this can is available online at Amazon. For a wallet-friendly option that still delivers on flavor and sustainability, I was overall very impressed with this brand’s wild canned salmon.
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Nutrition info per 85-gram serving: 90 calories, 2 g total fat, 40 mg cholesterol, 230 mg sodium, 0 g carbohydrates, 0 g fiber, 0 g sugar (0 g added sugars), 18 g protein
What we like: American Tuna is a family-focused, U.S.-based company that sources and cans salmon on the West Coast using sustainable harvesting methods.
What to know: This canned salmon has a milder flavor, so fans of a bolder taste may find this brand lacking.
American Tuna is a San Diego-based fishery founded by six pole-and-line fishing families who focus on sustainable, U.S.-harvested and packed fish. While the namesake is tuna-centric, American Tuna also sources and cans West Coast salmon and offers a delicious canned pink variety. The salmon is caught by MSC-certified fisheries from the coastal waters or rivers of Alaska, Oregon and Washington and cooked once in the can in an Alaskan or Oregon cannery.
The can I sampled had a mellow, earthy, umami aroma and I did detect some slight notes of the tin odor. The fish had a pale, plump pink coloring with some fleshy purple hues. The fish was tightly packed and prepared skinless and boneless with a touch of sea salt (230 mg per serving). Each can of salmon is packed in the natural juices of the fish—not water or oil—and the company suggests not draining the can so you may fully benefit from all of the added nutrients. I noticed that the natural juices were present in the can, but the fish was not drowning in the juices, which I liked.
Upon tasting, the fish filet was meaty and a bit moist in the mouth, and I observed a subtle burst of salty oceanic flavor. The aftertaste included lingering ocean elements and seaweed notes with a longer finish than expected. I found this canned salmon to stand up well, although it’s definitely more on the mild side, and I also appreciated the strong company ethos of sustainable sourcing and supporting U.S. fishing industries and communities.
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Nutrition info per 85-gram serving: 110 calories, 6 g total fat, 40 mg cholesterol, 64 mg sodium, 0 g carbohydrates, 0 g fiber, 0 g sugar (0 g added sugars), 13 g protein
What we like: This salmon comes in a slightly larger 7.5-oz. can and has the least amount of sodium per serving on this list.
What to know: Be prepared for bones and skin and just 13 g of protein.
You can’t do better than Pure Alaskan Salmon Co.’s Redhead Wild Alaskan Sockeye Salmon salmon for traditional canned Alaskan salmon. Like its name, this salmon is sourced wild and fresh near Kodiak Island and packed in a family-run Alaskan facility.
When opening the can, no fishy aroma was present, but I did detect a mild tin odor with a very slight seaweed note. The salmon was packaged in small bite-size pieces with larger, fleshier chunks. The color of the salmon was a vivid and bright pink with coral hues, while other pieces had darker brown flesh striations and gray, veiny pieces of salmon skin. White bone fragments were also present.
The salmon is pressure-cooked in the can and contains skin and bones without added salt. One unique aspect of this salmon is it’s packed in its natural juices, which look neon orange. You can also see the natural oil droplets thanks to the fattiness and freshness of the salmon.
Upon sampling, I observed a fresh, clean, mild oceanic taste upfront. The salmon tasted rich but was not too buttery or unctuous. There was a bit of dryness, but most likely because this salmon was unsalted.
I immediately liked how colorful the fish was and how nicely the filets flaked with a fork. The salmon chunks were tender and had a velvety texture. The actual flesh of the meat was not gritty or mushy, but the skin was more potent in taste, with a “fishier” quality, but not overwhelmingly so. The small, thin flecks of bone disintegrated easily in my mouth, but the larger backbone pieces produced a drier, chalky texture and taste. After tasting, I was left with lingering notes of mild, clean brine with a short finish. All in all, if you’re looking for fresh and undoctored sockeye salmon, this is the can for you. Plus, the unsalted salmon comes in a larger 7.5-oz. can, which is a nice bonus.
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Nutrition info per 100-gram serving: 260 calories, 18 g total fat, 85 mg cholesterol, 900 mg sodium, 2 g carbohydrates, 9 g fiber, 1 g sugar (1 g added sugars), 21 g protein
What we like: This salmon is sourced from an ASC-certified, family-run finfish farm.
What to know: The salmon is farmed and sourced from Norway (but hand-packed in the U.S.), and is higher in sodium than our other picks.
If you want to try a smoked style of canned salmon, I adore the Fishwife’s Smoked Atlantic Salmon.
Fishwife is a female-founded and -led tinned fish brand whose owners decided to reclaim what has historically been an insulting term. The salmon is sourced from a third-generation, family-run Arctic finfish farm that is ASC and Global G.A.P-certified (Aquaculture Stewardship Council and Good Agricultural Practices). Fish are raised without antibiotics or chemicals in the deep, icy Arctic Ocean. The salmon is then smoked in small batches over birch, maple and beech tree wood and hand-packed and canned in Washington state.
The salmon aromatics showcased a subtle smoke flavor on the nose with notes of brown sugar and warming spices. The salmon filets were a deep and gorgeous brownish orange with flecks of caramel and hickory coloring. The salmon is packaged tightly in a very light oil.
The flavor profile included tasting notes of caramel, brown sugar, molasses, peppery garlic and a touch of honey and mesquite. The salmon flaked nicely with a velvety texture and a slight crunch from the smoked exterior. Because the salmon is smoked, a natural residual saltiness lingers on the tongue alongside an intoxicating smokiness.
I found this salmon to be lovely on its own—although it is delicious with some crème fraîche and a dollop of lemon—and would elevate a charcuterie board quite nicely. However, those watching their sodium intake may want to opt for a different brand.
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Nutrition info per 57-gram serving: 90 calories, 4 g total fat, 25 mg cholesterol, 200 mg sodium, 0 g carbohydrates, 0 g fiber, 0 g sugar (0 g added sugars), 13 g protein
What we like: The salmon is canned using a traditional Alaskan practice and is so fresh it can be eaten directly out of the can without seasoning.
What to know: Minnow’s salmon is expensive and may not be available at your local grocery store.
Minnow Sockeye Salmon was my choice for a special splurge. Minnow resulted from a collaboration by four New York City restaurateurs and friends who came together to create a sustainable, MSC-certified canned fish company.
The salmon comes from one of the largest sockeye salmon runs in Bristol Bay, which takes place in a brief six-week span and is caught using gillnets. The cannery dates back to 1910 and follows a traditional canning practice of utilizing a single piece of metal to can the salmon with no additives beyond salt.
Upon opening the can, I noticed a slight brine on the nose, with peppery spice notes and earthy undertones. The salmon had a jewel-like pink coral coloring with purple marbling. The fish was packaged in natural juice from the salmon that took on a bit of a naturally occurring orange hue. This salmon was prepared boneless and skinless, seasoned with salt and presented in large chunks.
The sockeye salmon was tender, buttery and velvety in taste and texture during tasting. I observed umami flavors with soft ocean notes, light seaweed and brine with a buttery salmon finish without any fishiness.
What really stood out to me was how fresh this canned salmon tasted and how close the texture was to freshly cooked salmon. I loved this salmon on its own without any seasoning or add-ons and enjoyed it directly out of the can. So, while Minnow is a splurge at $20 a can, it’s perfect for a special occasion or an elevated meal.
The Bottom Line: The Best Canned Salmon
Wild Planet Wild Pink Salmon (view at Amazon) was my favorite during my at-home testing, thanks to the freshness and flavor. This can is readily available online and at grocery stores, and with a price tag of around $7, it’s an accessible option. For a splurge, Minnow Wild Sockeye Salmon (view at Minnow) offers a delicious canned option that can be enjoyed as-is. If you’re craving a more nuanced smoked salmon, Fishwife’s Atlantic Smoked Salmon (view at Williams Sonoma) is a savory treat.
EatingWell / Marisa Olsen
Choosing a Canned Salmon
Sodium levels
For many of us, maintaining lower sodium levels is crucial to our health. Higher sodium consumption can lead to potential health complications, such as high blood pressure or even kidney damage. We here at EatingWell recommend keeping your sodium intake to no more than 360 mg per serving for a side dish (about 16% of the Daily Value for sodium) or 480 mg for a meal (20% DV). It’s worth noting that while some of the salmon I tested had salt added, some cans were unsalted. The majority of the cans I tasted had less than 250 mg per serving (11% DV).
Review sustainability certifications
Salmon is a popular and healthy fish choice in the United States. However, salmon fishing can take a toll on the environment. Fortunately, there are seafood watchdogs (or, more appropriately, “watchfish”) that can certify if salmon is farmed or fished sustainably. The Marine Stewardship Council (MSC) and the Aquaculture Stewardship Council (ASC) are international nonprofit organizations dedicated to supporting sustainable seafood fishing practices. Many salmon farms that abide by sustainable fishing practices will be deemed ASC- or MSC-certified and have the ASC or MSC label on their packaging. Most of the canned salmon we tasted are either ASC- or MSC-certified.
The Monterey Bay Aquarium Seafood Watch is another non-profit organization that sets fishing standards that are evaluated by scientists. The organization developed a simple color scale of green, yellow or red that helps consumers quickly identify how a salmon farm may be rated and determine if the salmon fisheries are environmentally friendly and sustainable.
Check for BPA-free cans
Bisphenol A, more commonly known as BPA, is a toxic chemical found in plastics and cans. Some mass-produced cans may be lined in an epoxy resin that contains BPA. When foods or beverages are packaged in materials made with BPA, the chemical compound can leach into the food or beverage items and enter the body and bloodstream during consumption. Per a 2021 report from the National Institute of Environmental Health, human ingestion of BPA or exposure to it can potentially cause endocrine or hormone disruptions.
Fortunately, many canned foods are packaged in BPA-free cans and labeled appropriately. If you’re concerned about exposure to BPA, it’s a good idea to check the can’s label before purchasing. And if you have any doubts, contacting customer service should provide an answer.
Consider whether you want bones or skin
Most canned salmon is packaged either with salmon bones or skin or boneless and skinless. Choosing between the two is a personal preference. In some cultures or households, eating salmon bones is a treat, and they’re high in calcium as well. While others may not prefer the texture or taste of salmon bones, rest assured, skinless and boneless varieties still boast plenty of nutrients, healthy fat, protein and vitamin D.
EatingWell / Marisa Olsen
Our Canned Salmon Tests
Canned salmon is a nutrient-packed superfood. Knowing that canned salmon makes an excellent addition to our pantries, I set out to find the best canned salmon on the market. The initial research included identifying salmon that was raised or caught in or near the U.S. and packaged in the U.S., salmon sourced from the United States is more likely to be a sustainable option, according to the Monterey Bay Aquarium Seafood Watch. Most of the brands I evaluated were sourced from the Pacific Northwest—primarily Alaska—with the exception of one brand that was farmed sustainability in Norway. It was also important to find canned salmon that were ASC- or MSC-certified or on the Monterey Bay Aquarium Seafood Watch List. We also examined sodium levels and tried to keep our choices to under 250 milligrams per serving. We settled on 12 cans available at multiple grocery stores and online.
In terms of methodology, I evaluated, tasted and documented the canned salmon in my own kitchen. I opened each can and noted the aroma and any fishy odor. I examined the fish’s color and hue and noted how the fish was presented. I looked at how the fish was packaged and if it was canned in water, oil or natural juices. I observed whether the fish was boneless and skinless, and if so, I took careful note to see if I could detect any fragments of bone.
When it came time for taste testing, I took a sample of each can, taking sips of water in between and nibbling on a saltine cracker to clear my palate. I observed flavor profiles. Did the sample taste fishy? Could I detect a metallic taste from the tin? I also examined the salmon’s texture and chew, noting if it was mushy or watery or if the fish seemed dry. I then noted any lingering aftertastes. Did the flavors linger on my tongue, or did the flavors quickly dissipate? After tasting and evaluating the 12 cans, I rated each to create this list of the best canned salmon.
We Also Considered
Trader Joe’s Alaskan Wild Pink Salmon (6-pack for $39 at Amazon): Trader Joe’s offered a tasty, cost-effective option, and I was impressed with how fresh the fish was, but I wanted a bit more flavor.
Blue Harbor Fish Co. Wild Pink Salmon (12-pack for $48 at Amazon): This style of salmon features lump-meat unsalted salmon packaged in water. While I liked the company’s sourcing and sustainability practices, ultimately I found the salmon dry and watery.
Raincoast Trading Wild Sockeye Salmon (12-pack for $85 at Amazon): At first glance, I had high hopes for the can. The fish was packaged in large medallions of bright pink, meaty filets. However, upon tasting, the salmon fell short on flavor and moistness.
Safe Catch Wild Pacific Pink Salmon (6-pack for $27 at Amazon): Safe Catch prides itself on procuring salmon that’s been tested and has low levels of mercury. Unfortunately, I found the salmon to have a musty, fishy taste, and I also noticed a metallic undertone from the can.
Chicken of the Sea Alaskan Pink Salmon (12-pack for $48 at Amazon): This canned salmon had an off-putting fishy odor, and I found the texture mushy. Despite being labeled as boneless, I did find a few bones.
Bumble Bee Wild Caught Pink Salmon (12-pack for $40 at Amazon): While this can of salmon was MSC-certified, I was ultimately turned off by its unpleasant fishy odor and sour taste.
Common Questions
What are the health benefits of canned salmon?
Canned salmon boasts many health benefits. Per a USDA study, Alaskan red and pink canned salmon is high in calcium and even higher in cans that contain bones, which are also a good source of vitamin B12. Furthermore, canned salmon is generally low in carbohydrates and high in protein and vitamin D. Salmon can also lower inflammation and is rich in heart-healthy fat, such as omega-3s—like docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are good for brain function—making canned salmon an excellent addition to your diet. Plus, if you don’t live near the water or don’t have access to a local fishmonger, canned salmon is a convenient option you can enjoy all year round.
Is canned salmon as healthy as fresh salmon?
In short, yes, canned salmon can be as healthy as fresh salmon, and it’s much cheaper than buying fresh fish a few times a week. The previously mentioned report by the USDA observed that canned salmon has higher levels of calcium found in salmon bones and slightly higher levels of the omega-3 fat DHA. Plus, per the CDC, opting for canned salmon may have fewer risks for pregnant women than consuming raw or potentially undercooked salmon. While fresh and canned salmon are healthy options, when purchasing canned salmon, it’s a good idea to make sure the can is BPA-free, and don’t forget to check those sodium levels in case there is added salt.
How do I choose between wild-caught and farm-raised canned salmon?
The difference between wild-caught and farm-raised salmon can be a bit complex, especially when it comes to where the salmon is caught. Much of the salmon we consume is farm-raised; North Atlantic salmon tends to be farm-raised, whereas Alaskan salmon may be wild. While both can be healthy options, it’s important to consider various sourcing and aquaculture conditions, such as polluted waters or diseased fish that could affect wild-caught or farm-raised salmon. Additionally, you’ll want to be mindful of any antibiotic use and types of feed in farm-raised salmon. Basically, there could be a risk with both wild-caught or farm-raised. But generally speaking, wild-caught may be slightly safer.
Most salmon fisheries that follow safe and sustainable sourcing and farming practices will be transparent in their traceability and include information on their websites or labels. And, thanks to certifications from the ASC, MSC or The Monterey Bay Aquarium Seafood Watch, it’s easier to make an informed choice when choosing different brands of canned salmon.
Interestingly enough, in terms of nutrition values, farmed fish—including salmon—tend to be higher in DHA and EPA levels compared to wild-caught fish, but wild-caught fish may be lower in fat than farmed fish.
Can I eat canned salmon every day?
The 2020-2025 Dietary Guidelines for Americans recommends consuming 8 ozs. or two servings of seafood per week, and salmon can make an excellent addition to your diet thanks to the myriad health benefits. Plus, salmon has lower levels of mercury when compared to other types of fish. So, in short, you can safely enjoy canned salmon a few times per week, especially if you purchase brands that are transparent with sourcing practices.
And, if you’re looking for inspiration on how to incorporate canned salmon recipes into your meal planning rotation, we’re fans of Baked Garlicky Salmon Cakes and Ginger-Soy Salmon Balls.
EatingWell / Marisa Olsen
Our Trusted Expertise
Marisa Olsen has more than 10 years of experience writing and reporting on food, lifestyle and product reviews, and she has written for multiple publications, including U.S. News & 360 Reviews, Chowhound, Southern Living, The Spruce Eats, Food & Wine, Byrdie and Liquor.com. Marisa Olsen has been eating canned fish most of her life and especially loves canned salmon with preserved lemons and capers.
This article was edited by Katie Tuttle, a commerce editor and contributor to publications such as Food & Wine and The Spruce Eats. It was reviewed by Brierley Horton, M.S., RD, senior commerce editor, who has 15 years of experience reporting, writing and editing nutrition and health content.
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