Yes, babies can have canned salmon, and it offers a convenient way to introduce a nutrient-dense protein source into their diet. Canned salmon, which is already cooked and shelf-stable, provides a simple option for parents navigating the introduction of solids. The soft, flaky texture and mild flavor make it generally well-accepted by infants. However, because it is a processed food, parents must be mindful of specific preparation steps and safety considerations to ensure it is suitable for a baby’s developing body.
When to Introduce Salmon
Salmon can be introduced to a baby’s diet as soon as they begin eating solid foods, typically around six months of age. Current guidance encourages introducing allergenic foods, including fish, early and consistently to help reduce the risk of developing food allergies. Before offering solids, a baby should show developmental readiness, such as being able to sit up independently and having lost the tongue-thrust reflex.
Introducing fish as a single new food allows parents to easily identify the source if an allergic reaction occurs. Salmon is considered one of the best fish for infants due to its naturally low methylmercury content, allowing it to be offered multiple times a week.
Nutritional Value of Salmon for Infants
Salmon is highly valued for its rich profile of nutrients that support rapid infant growth and development. It is an exceptional source of Omega-3 fatty acids, specifically docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). DHA is particularly important for the development of the brain, nervous system, and vision.
The fish also provides high-quality protein, necessary for tissue building and growth. Furthermore, salmon is one of the few natural food sources of Vitamin D, which works alongside calcium to support strong bone development. Canned salmon can be a great source of calcium if the soft, edible bones are pureed or mashed with the meat.
Specific Safety Concerns with Canned Salmon
The primary safety consideration with canned salmon is the elevated sodium content found in many commercially available products. Infants have immature kidneys and cannot process large amounts of sodium, so parents must choose low-sodium or “no salt added” varieties when possible. If a low-sodium option is unavailable, the fish should be thoroughly drained and rinsed under running water before serving to help reduce the salt concentration.
Salmon is classified as a fish low in methylmercury, a neurotoxin that can be harmful to a developing nervous system in high doses. It is considered a “best choice” fish that can be offered two to three times per week. The canning process does not increase the mercury risk, and both wild-caught and farmed salmon are considered safe for infants.
Canned salmon often contains small, soft bones and skin, which are edible and contribute calcium. However, for initial feedings, parents should visually inspect and carefully mash the fish. Ensure all bones are completely softened or removed to prevent any potential choking hazard. Remove any pieces that feel hard or sharp before mixing the salmon into a baby’s meal.
Preparation and Serving Guidelines
Before preparation, fully drain the liquid from the can, and lightly rinse the fish to minimize added sodium. Carefully flake the salmon, inspecting it closely to remove any visible or hard bone fragments or tough pieces of skin.
Serving Younger Infants
For younger infants just starting solids, the flaked salmon should be mashed or pureed to a smooth consistency. Achieve this by blending the salmon with a liquid such as breast milk, formula, or water. Alternatively, mix it with a pureed vegetable like sweet potato or avocado. Mixing the fish with other familiar foods can help introduce the new, savory flavor profile.
Serving Older Infants
For older infants practicing baby-led weaning, the salmon can be served in larger, flaked pieces or mashed and formed into soft patties or cakes. The goal is to create pieces large enough for the baby to grasp with a fisted hand, typically the size of an adult finger. Prepared portions should be stored in an airtight container and refrigerated, and any leftovers should be consumed within two to three days.