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Canned & Pouched Wild Seafood Canned Pink Salmon Wild Alaskan Pink Salmon 6 oz cans, skinless/boneless
Wild Alaskan Pink Salmon

Wild Alaskan Pink Salmon

6 oz cans, skinless/boneless |

Product #CSP106

Pink salmon are the most abundant of all wild salmon species, and like their fellows, they're packed with heart-healthy omega-3 fatty acids and vitamin D.

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MSC Certified
Alaskan Seafood
OU Kosher
Number of Cans
Wild Alaskan Pink Salmon 6 oz cans, skinless/boneless
$ 29.00 New in stock
Wild Alaskan Pink Salmon 6 oz cans, skinless/boneless
$ 54.00 New in stock
Wild Alaskan Pink Salmon 6 oz cans, skinless/boneless
$ 96.00 New in stock
  • Kosher (OU)
  • Skinless/Boneless
  • Easy-open pop-top
  • Certified Sustainable by the Marine Stewardship Council (MSC)

Pink salmon are packed with heart-healthy omega-3 fatty acids and vitamin D.

Because pinks are the most abundant of all wild salmon species, they're typically the best value.

Canning preserves all their flavor and nutrition whenever and wherever you’re ready to enjoy them.

Just pop the top and make a healthy salmon salad for sandwiches, or spread on crackers for a tantalizing appetizer. Toss into salads or add to pastas.

Pink salmon are also known as humpbacks or "humpies", because of the way their backs deform dramatically dduring the spawning phase of their lives.

Average Ratings: 5

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Disclaimer: Product reviews are provided for informational purposes only and reflect the views and opinions of customers and not those of Vital Choice. Vital Choice does not verify or endorse any health-based claims made in these reviews. Reviews containing health claims will be removed.


"I Love This Food!" Kathy on 09/28/2018 11:59 Review: This as a milder salmon and I always feel as though I am doing something great for myself when I have it in salads (so okay, maybe the ranch dressing isn’t so good for me but tastes terrific) I also share a little from each can with my Doberman with a little water added as he loves soup! He knows the cans and gets excited when they come out, so he gives the product a paws up. This was my second order and will not be my last, and I also order and like the sockeye. I am in New England, and my order arrives amazingly fast. Overall, I am completely happy with Vital Choice.

"Fresh Taste" M on 05/25/2018 09:29 Review: Great salmon it tastes awesome and is fresh. The best I have ever had in can

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Wild Alaskan pink salmon, sea-salt

Nutrition Facts
Wild Alaskan Pink Salmon 6oz (170g)
Serving Size 1/3 can (57g)
Number of servings: about 3

Amount Per Serving
Calories 79 Calories from Fat 23

% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 215mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 14g

Vitamin A 1% • Vitamin C 0%
Calcium 3% • Iron 2%

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Contains 590 mg of omega-3 fatty acids per serving.
EPA: 150mg
DHA: 390mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Wild Sockeye Salmon and Warm Vegetable Salad

Serves 4

2 cans traditional pack Sockeye Salmon (7.5 or 6.5 oz cans), or 2 cans skinless-boneless Sockeye Salmon (6 oz cans)
3 tablespoons organic extra virgin olive oil
2 shallots, sliced
12 cherry tomatoes, halved
9 oz roasted peppers in brine, drained
6 oz grilled artichokes* in brine or oil, drained (non-grilled are fine, too)
1 teaspoons finely grated lemon zest
2 tablespoons lemon juice
1 teaspoon wholegrain mustard
Sea salt and organic black pepper
1 pound mixed greens, such as rocket (arugula), watercress, and spinach

  • Drain the Salmon, discarding the liquid. Remove any skin and bones, if desired, and break the salmon into large chunks with a fork.
  • Heat 1 tbsp of the olive oil in a frying pan and add the shallots. Cook gently for a couple of minutes, then add the cherry tomatoes, peppers and artichokes, tossing them together as they cook for about two minutes, to warm them through.
  • Make the dressing by whisking together the remaining olive oil, lemon zest, lemon juice and mustard. Season with salt and pepper.
  • Share the salad leaves between 4 plates. Gently stir the Salmon chunks through the vegetables, and then divide between the plates. Drizzle with the dressing and serve at once.
*The ancient Egyptians placed great value on this vegetable, which the Greeks and Romans employed as a digestive aid.

In fact, artichoke possesses clinically proven choleretic (bile stimulating) and digestion-enhancing powers that make artichoke extract popular in Europe for mild indigestion.

Likewise, extracts of the vegetable have proven highly beneficial in clinical trials of irritable bowel syndrome (IBS).

Artichoke extract has also been shown to lower cholesterol and triglyceride levels significantly, probably because it blocks synthesis and/or promotes elimination of cholesterol.
And in test tube studies, artichoke flavonoids prevent LDL-cholesterol oxidation, which typically reduces the risk of cardiovascular disease.

In several European countries, artichoke extracts are prescription drugs for liver disorders. In animal studies, the flavonoid antioxidants in artichoke leaf extract reverse damage done by harmful chemicals in liver cells.

But the best way to benefit from artichoke is to enjoy it regularly as a delicious food!

Note: If you're not keen on artichokes, use mushrooms instead.
Storage Keep canned fish in a cool place. Consume by the date stamped on each can.
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