Is Canned Pink Salmon High in Mercury? Separating Fact from Fiction

December 3, 2025 •

3 min read

According to the FDA, canned salmon has a very low average mercury concentration of just 0.014 ppm, which is significantly less than many other fish. So, is canned pink salmon high in mercury? No, it is widely regarded as one of the safest and healthiest seafood options available, even for pregnant women and children.

Quick Summary

Despite common fears, canned pink salmon contains minimal mercury levels and is considered a 'Best Choice' by the FDA and EPA for frequent consumption. This is due to the species' low place on the food chain, which prevents bioaccumulation of the metal.

Key Points

Low Mercury Content: Canned pink salmon is consistently categorized as a 'Best Choice' by the FDA and EPA due to its very low mercury levels, with an average of just 0.014 ppm.
Source Matters: Salmon's low mercury content stems from its position lower on the food chain and shorter lifespan compared to large predatory fish like tuna, shark, and swordfish.
Canning is Safe: The canning process does not increase mercury levels; in fact, average mercury concentrations in canned salmon are slightly lower than in fresh or frozen versions.
Safe for Vulnerable Groups: Official guidelines recommend canned salmon for pregnant women and young children, advising 2-3 servings per week for adults.
Nutrient-Dense: Beyond its safety, canned pink salmon is a rich source of lean protein, heart-healthy omega-3s, and essential vitamins and minerals.
Enjoy Without Worry: The risk of mercury exposure from consuming canned pink salmon in recommended amounts is extremely low, allowing it to be a regular part of a healthy diet.

Understanding Mercury Contamination in Fish

Mercury is a naturally occurring element that enters the marine ecosystem through both natural and industrial processes. Once in the water, microorganisms convert it into methylmercury, a highly toxic form that accumulates in the bodies of marine life. This process, known as bioaccumulation, causes mercury levels to increase up the food chain. Larger, predatory fish that live longer tend to have the highest concentrations of mercury because they consume many smaller fish containing traces of the heavy metal. Therefore, a fish's position on the food chain is the most important factor in determining its mercury content.

Why Salmon is Naturally Low in Mercury

Salmon, including the pink variety, is naturally low in mercury primarily because of its diet and shorter lifespan. They are smaller, younger fish that feed on invertebrates and smaller fish, rather than being top-level predators. This keeps them lower on the aquatic food chain, limiting the amount of mercury they can accumulate over time compared to larger species like swordfish, shark, and ahi tuna. The sourcing also matters; wild Alaskan salmon, which often includes pink salmon, is consistently cited as having some of the lowest contaminants.

Is There a Difference Between Canned and Fresh Salmon?

For consumers concerned about mercury, it is reassuring to know that the canning process does not introduce or increase the mercury concentration in salmon. In fact, FDA data shows that canned salmon has an even lower average mercury level (0.014 ppm) compared to fresh/frozen salmon (0.022 ppm). The minor difference is likely due to the size and age of the fish used for canning, which are typically smaller and younger. Canned pink salmon, in particular, has a lower fat content and smaller flake size, making it a very low-mercury option.

Canned Pink Salmon's Place in Official Guidelines

Both the U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) have established guidelines to help consumers make informed decisions about seafood consumption. They categorize fish into three groups based on mercury levels: 'Best Choices', 'Good Choices', and 'Choices to Avoid'. Canned salmon falls squarely into the 'Best Choices' category, meaning it is safe to eat 2 to 3 servings per week, including for pregnant women and young children who are most vulnerable to the effects of mercury.

Comparison of Mercury Levels in Popular Seafood


Seafood Type	FDA/EPA Mercury Category	Average Mercury (ppm)
Canned Salmon	Best Choice	0.014
Swordfish	Avoid	1.00
Tuna, Canned Light	Best Choice	0.13
Tuna, Canned Albacore	Good Choice	0.35
Shrimp	Best Choice	0.01
Shark	Avoid	0.98

The Rich Nutritional Profile of Pink Salmon

Beyond being a safe, low-mercury option, canned pink salmon is a nutritional powerhouse. It offers a multitude of health benefits that make it an excellent addition to a balanced diet.

High-Quality Protein: Pink salmon provides a significant amount of lean protein, which is essential for building and maintaining muscle mass, regulating metabolism, and increasing satiety.
Abundant Omega-3s: It is a great source of marine-derived omega-3 fatty acids, including EPA and DHA. These fats are vital for promoting heart health, supporting brain function, and reducing inflammation.
Rich in Vitamins and Minerals: Pink salmon contains a wealth of important nutrients, such as B vitamins (including B12), Vitamin D, potassium, and selenium, which support overall health and well-being.

Conclusion: Enjoy Canned Pink Salmon with Confidence

Concerns about mercury in canned pink salmon are largely unfounded. The evidence from official health organizations like the FDA and EPA consistently demonstrates that this fish has very low mercury levels, classifying it as one of the safest and healthiest seafood options. Its minimal mercury content, combined with its abundance of high-quality protein and beneficial omega-3s, makes canned pink salmon an excellent food choice for almost everyone, including pregnant women and children. By making informed choices, you can confidently enjoy the significant nutritional benefits this versatile, convenient, and affordable fish has to offer.

For more detailed information, consult the official FDA Advice About Eating Fish.

Frequently Asked Questions

According to FDA/EPA guidelines, canned salmon is a 'Best Choice,' and it is safe for most people, including pregnant women and children, to eat 2 to 3 servings (8 to 12 ounces) per week.

Yes, canned pink salmon is generally safer than canned tuna regarding mercury. Canned light tuna is also a 'Best Choice,' but canned pink salmon typically has a lower average mercury concentration.

While all salmon species are relatively low in mercury, pink salmon tends to be smaller and has a shorter lifespan than varieties like sockeye, which contributes to its lower overall mercury accumulation.

No, canned salmon is cooked during the canning process, but it retains its essential nutrients like omega-3 fatty acids, protein, and vitamins. It is nutritionally comparable to fresh salmon.

Yes, it is safe and recommended for pregnant women to eat canned pink salmon. The FDA and EPA list it as a 'Best Choice' due to its low mercury content, which provides essential omega-3s for fetal development.

The key health benefits include a strong supply of omega-3 fatty acids for heart and brain health, high-quality protein for muscle maintenance, and important vitamins like D and B12.

Generally, wild-caught salmon like wild Alaskan pink salmon is considered the cleanest option with the lowest contaminants, including mercury, because it is not raised near potential industrial runoff.