Hi Alan, I have two sources for recipes
YOU MUST USE A PRESSURE CANNER!!!!!

Kerr Home Canning and Freezing.
Draw(clean) fish. Remove scales, fins and heads. Clean and wash thoroughly. Can with skin on. Cut in large pieces (leave backbone in). Soak for one hour in brine (1 cup salt to 1 gallon water). Pack dry into jars to within 1 inch of top. Add 1 teaspoon salt to each quart jar if desired. Put on cap, screw band FIRMLY TIGHT.
Process In PRESSURE CANNER:
Pints 100 minutes
Quarts 100 minutes
10 pounds pressure

Follow Pressure Canner direction for proper use.

PRESTO CANNER-COOKER
Clean and wash fish thoroughly. Cut into container length size, leaving in backbone. Soak in brine (1/2 pound salt to 1 gallon water)for 60 minutes. drain well. Pack solidly into jars leaving 1 inch head sapce. Adjust lids. Process at 10 pounds pressure. Pints 100 minutes.

The Presto recipe sounds the easiest. I would thaw the fish and then follow the directions. I ahve canned fish but not Salmon. I recommend wide mouth pint jars. I have a friend, named Alan also, in Juneau Alaska that cans Salmon every year, some after smoking it. He also cans the roe. Delicious!!!! Good Luck