Canned & Packaged Salmon

Wild-caught salmon generally has higher levels of omega-3 fatty acids and lower contaminants than some farmed varieties, but nutritional differences vary by species and processing; check the label for 'wild' or 'farm-raised' and look at the listed omega-3 content when available

Key label items are serving size, calories, protein, total fat and saturated fat, sodium, and omega-3 (EPA + DHA) when listed; also check ingredient lists for added salt, oils, or preservatives if you prefer minimally processed options

Salmon is generally low in mercury compared with larger predatory fish; reputable brands often follow testing and sourcing guidelines, and choosing smaller species or wild-caught options can further reduce contaminant risk

Salmon packed in water or brine keeps calories and fat lower and is versatile for recipes, while oil-packed salmon retains more fat and a richer flavor useful for salads or spreads; drain or reserve packing liquid depending on desired texture and fat content

Check the production or best-by dates on packaged salmon, store unopened cans/pouches in a cool, dry place, and refrigerate any opened product in a sealed container and consume within 2–3 days

Prices vary with factors like species (king/chum/pink), wild vs. farmed, pack size, and value-added processing; in this category you can expect a range from budget options under $50 to higher-priced specialty or sustainably sourced products

Salmon is a top seafood allergen; also check labels for added ingredients like soy, dairy, or gluten-containing flavorings and for 'packed in' statements if cross-contact with other allergens is a concern