I clean an scale the salmon then cut it in to cutlets with all bones intact except I cut off the dorsal fin ,then place the cutlets into a pressure cooker then add at least 1 to 11/2 cups of salt water I use sea water when I can, if not add 1 table spoons of salt or make it to your own liking then pressure cook for 1 hour when it finishes cooking allow to cool then strain the salmon an pack into clean preserving jars, top each jar with good quality olive oil then sterilize in a water bath for 30 minutes seal the lids an allow to cool, it should keep for a year or more, it is delicious on