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Canned Steelhead/Salmon

Submitted By

FishUSA Admin
Use for salmon patties or in any recipe for canned fish. This recipe is also excellent for pike and lake trout. Bones will dissolve during cooking and the French dressing eliminates any heavy fish taste. It also forms its own liquid, this is why no water is needed. This recipe was originally submitted on the old FishErie site by Charlie Lyon.


  1. 2 tbsp. French dressing
  2. 1/2 tsp. salt


  1. Clean and filet fish, removing skin. Cut into chunks about 1 1/2 to 2 inches. If fish has been frozen, let thaw and chunk into pieces. Put 2 Tablespoons of French dressing and 1/2 Teaspoon salt into pint jars or double amounts for quart jars. Pack jars with fish chunks very tightly to about 1 inch below head of jar. Seal with lids according to instructions on canning lids. Place into pressure cooker with water covering approximately 2/3 of the jar. Bring to 15 lb.. pressure and cook for 90 minutes. The time is the same for quarts also. After 90 min. let pan cool to release all pressure. Remove carefully and let cool to seal.
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