Is There a Current Recall on Canned Salmon?

While there is no widespread, current recall on canned salmon as of October 2025, a historical botulism scare in 1982 involving Alaskan salmon cans underscores the need for consumer vigilance. This highlights that while modern canning is safe, regular checks of official food safety channels are a critical consumer practice.

Quick Summary

There is no current, active recall on canned salmon in the U.S. as of October 2025, though consumers should always check FDA alerts for updates. Past recalls involved specific incidents or different products like smoked salmon, emphasizing the need for consumers to stay informed about food safety notices.

Key Points

• No Current Canned Salmon Recall: As of October 2025, there is no active, widespread recall on canned salmon reported by U.S. food safety authorities like the FDA.

• Canned vs. Smoked Salmon: Recent salmon recalls, such as those in mid-2025 involving Haifa and Santa Monica seafood, have exclusively targeted smoked or fresh products, not the heat-processed, shelf-stable canned variety.

• Primary Contaminants Differ: Smoked salmon recalls are often due to Listeria, while canned goods are at risk of botulism if improperly processed, a risk virtually eliminated by modern canning methods.

• Check Official Sources: The best way to check for up-to-date food recalls is by visiting official websites such as the FDA's Recall, Market Withdrawal, & Safety Alert page or Recalls.gov.

• Inspect for Can Damage: Before consumption, always inspect the can for damage like swelling, large dents, or leaks, which can indicate contamination and should prompt immediate disposal.

• Historical Precedent: A botulism recall of canned Alaskan salmon in 1982, caused by faulty canning equipment, illustrates why vigilant food safety measures are essential, even if such events are rare today.

Current Status: No Active Canned Salmon Recall

As of October 2025, there is no active, widespread recall on canned salmon in the United States. A search of the U.S. Food and Drug Administration (FDA) website and other major food safety news outlets reveals no current alerts concerning botulism risk, undeclared allergens, or other contamination issues related to heat-processed, shelf-stable canned salmon. This means consumers can typically feel confident about the safety of canned salmon products currently available on store shelves.

However, it is crucial to remain vigilant and understand the difference between recalls for various salmon products. Many recent salmon-related recalls have involved cold-smoked or fresh salmon products, which carry different contamination risks, most notably Listeria monocytogenes. The canning process, which involves high heat, is specifically designed to eliminate the risks associated with bacteria like Clostridium botulinum spores, which can cause botulism in improperly processed canned goods.

Distinguishing Canned vs. Smoked Salmon Recalls

Food recalls for salmon products vary significantly depending on the processing method. Consumers must understand these distinctions to accurately assess risk. Recent examples of non-canned salmon recalls serve as important illustrations.

Notable Recent Smoked Salmon Recalls

• Haifa Smoked Fish (September 2025): The FDA announced a recall of cold-smoked salmon and sea bass distributed nationwide due to potential Listeria monocytogenes contamination. The products were vacuum-sealed, not canned.
• Santa Monica Seafood (June 2025): This recall involved 'Atlantic Salmon Portions with Seafood Stuffing' due to an undeclared soy allergen, which received a Class I classification from the FDA. Again, this was a fresh/frozen product, not canned.
• Foppen Seafood (June 2024): This recall involved Smoked Norwegian Salmon Slices sold at Kroger and other supermarkets across 15 states due to Listeria monocytogenes.
• Acme Smoked Fish / Costco (October 2024 / January 2025): Kirkland Signature Smoked Salmon was recalled in Florida due to Listeria concerns. The FDA later classified it as a Class I risk.

Historical Canned Salmon Recall

While recent issues have primarily involved non-canned products, historical incidents are why canned food safety is highly regulated. In 1982, the FDA orchestrated a large recall of 7 ¾-ounce cans of Alaskan salmon after a defect was found in a can linked to a botulism case in Europe. This defect was traced back to the canning equipment, and multiple subsequent recalls were issued for products using the same equipment. This incident led to significant improvements in can manufacturing and inspection protocols.

Comparison: Recalls on Canned vs. Smoked Salmon

To help clarify the differences, here is a comparison of typical recall scenarios for canned and smoked salmon.

Feature	Canned Salmon Recalls	Smoked Salmon Recalls
Primary Cause	Improper heat processing leading to botulism risk, or severe can defects.	Listeria monocytogenes contamination (especially cold-smoked), undeclared allergens, or unsanitary conditions.
Processing	High-heat cooking destroys bacteria and creates a shelf-stable product, minimizing microbial risk.	Cold-smoked products are not fully cooked, making them susceptible to Listeria and requiring strict temperature control.
Packaging	Metal cans, hermetically sealed during processing.	Typically vacuum-sealed plastic bags or paperboard packaging.
Frequency	Extremely rare due to stringent modern regulations and processing standards.	More frequent, driven by the higher risk of Listeria in ready-to-eat, non-cooked products.
Consumer Risk	Risk is negligible with modern canning, but historical incidents show severe consequences if a failure occurs.	Higher risk for certain populations (pregnant women, elderly, immunocompromised) if consumed without proper cooking.

How to Verify the Safety of Canned Salmon

To ensure your food is safe, follow these steps if you have concerns or hear about a potential recall:

• Check the Official FDA Website: The FDA maintains an up-to-date database of recalls, market withdrawals, and safety alerts. This is the most reliable source for information on U.S. products.
• Visit Recalls.gov: This is a comprehensive government resource that aggregates recall information from multiple agencies, including the FDA.
• Inspect the Can: Always check the can for any signs of damage before purchasing or consuming. Dents, rust, leaks, or swelling are potential indicators of contamination and should be avoided.
• Look Up Product Codes: If a recall is announced, the specific lot codes, sell-by dates, or UPCs are always provided. Cross-reference these codes with the product in your pantry.
• Monitor Food Safety News Sites: Reputable food safety news sites often provide more digestible and detailed explanations of recalls than government announcements.

General Food Safety Practices for Canned Fish

While a recall on canned salmon is rare, adopting good food safety habits is always wise. Here are some tips to keep in mind:

• Check the Can's Integrity: Never buy or use cans that are dented, swollen, rusted, or leaking. These are clear signs of potential spoilage or botulism risk.
• Store Properly: Canned goods should be stored in a cool, dry place and should not be exposed to extreme temperatures, which can compromise the can's seal.
• Cook for Added Safety: Canned salmon is pre-cooked and safe to eat straight from the can. However, if you are incorporating it into a cooked dish, heating it thoroughly provides an extra layer of protection.
• Minimize Sodium: Many canned salmon varieties can be high in sodium. Look for low-sodium or no-salt-added options to manage your intake. Rinsing the salmon after draining can also help reduce the sodium content.
• Consider BPA-Free Cans: If concerned about bisphenol A (BPA), a chemical potentially found in can linings, seek out brands that explicitly state they use BPA-free packaging.

Conclusion

In summary, there is no active recall on canned salmon in the United States as of mid-October 2025. The high-heat canning process makes it a very low-risk product for microbial contamination like botulism, unlike cold-smoked salmon, which has been subject to several recent Listeria recalls. Consumers should remain informed by checking official FDA and food safety resources for any new alerts and should always inspect cans for physical damage before use. By understanding the different risks associated with various salmon products and practicing good food safety habits, you can confidently enjoy canned salmon.

For more information on the canning process and other safety details, the FDA is an authoritative source. Consumers can visit the official FDA recall page for the latest updates on all regulated products.

Frequently Asked Questions

Has there been a recall on canned salmon recently?

No, there has not been a recent recall on canned salmon in the U.S. The most recent recalls for salmon products have involved smoked or fresh salmon, not the canned version.

How can I check if my canned salmon is part of a recall?

To check for a recall, visit the official FDA Recalls, Market Withdrawals, & Safety Alerts page or Recalls.gov. If an item is recalled, check the specific UPC, lot codes, and expiration date listed in the alert against your product.

Is canned salmon safe to eat if it hasn't been recalled?

Yes, commercially canned salmon is considered very safe to eat. It undergoes a high-heat cooking process that kills harmful bacteria and their spores, making it shelf-stable for an extended period.

What should I do if I find a swollen or damaged can of salmon?

You should immediately discard any can of salmon that is swollen, leaking, rusted, or severely dented. A swollen can is a potential sign of botulism, a serious foodborne illness.

Why are there so many recalls for smoked salmon but not canned salmon?

Cold-smoked salmon is not cooked at a high temperature, leaving it susceptible to Listeria contamination, which requires strict temperature control. Canned salmon is heat-processed, eliminating these microbial risks.

Does canned salmon contain mercury?

Canned salmon is generally considered a low-mercury fish option, especially compared to larger predatory fish. The FDA lists salmon as a 'best choice' option due to its low mercury content.

Should I be concerned about BPA in canned salmon?

Concerns exist regarding BPA in can linings. If this is a concern, you can look for brands that offer BPA-free packaging. Many brands now explicitly state this on their labels.