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I picked this up from some old timers about 20 years ago at the fish cleaning station in East Chicago and have been doing it ever since.

Cut you filets into index finger size pieces.
Rinse them an pack the pieces into pint size canning jars.
Add 1 tsp. of canning salt.
Add 2 to 3 teaspoons of tomato juice or bloody mary mix.
Firmly seal the jars with a new canning lid and a ring.
Process the sealed jars in a pressure cooker for 100 minutes at 10 pounds of pressure.
When the 100 minutes are up, follow all pressure cooker instructions before removing jars.
When ready, remove the jars and let them cool.

We have canned salmon all year. It's so good coming out of the jars, the pieces seldom get used in a recipe. More often than not, we end up putting the salmon on a cracker to eat instantly.

Enjoy

Great recipe Killshot,
we have tried it many ways and for some we add BBQ. onions and garlic to the pint jars before the canning process.
Any recipe that would call for canned Tuna, this makes a good substitute.

We like onions & garlic so I'm thinking I'll add both next time around. I tried dill once but it was overpowering. Thanks for the tip.