Spoonfed may like canned pink salmon, but I think it constitutes the dregs of salmon cuisine. First, we should understand that canning anything, by definition, overcooks it. Overcooking fish is a sin at my house. That said, I have canned sockeye salmon in half pints at 15 # pressure for the absolute minimum time that is considered safe, which if I recall correctly, is 60 minutes, maybe 50 - I would check my recipe before doing it again. I used to smoke the sockeye for a half hour before canning, but found I could save time by just adding 1/8 tsp of liquid smoke per half pint jar. That turns out quite good.

Pink salmon are pretty good table fare as fresh fish. If you catch more than you can eat fresh, smoke them. I had a friend who froze pinks and then smoked them. Freezing pinks is never recommended due to their soft flesh, but the frozen then smoked pinks turned out edible. Far better to smoke them and then freeze the smoked product.

I like to think that the fact that pink salmon doesn't keep well is nature's message to us that maybe we should keep only what we can use and then allow the large runs to "waste" themselves on the spawning grounds, benefiting other fish and animal species.