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The technology of high quality delicacy pasteurized canned foods from salmon fillets with the addition of exotic fruit and olive oil using heating temperature of less than 100 °C has been developed. The acceptable composition of marinade without common salt has been found experimentally. The sensory estimation mark of the product with this marinade formulation has reached 19.2 points on a 20 point scale. The most acceptable composition of canned salmon fillets with pineapple and olive oil characterized by a high content of salmon fillets has been determined (133 g from net weight 170, can 2). The results of preliminary heat engineering experiments using the complex Ellab TrackSense PRO (Denmark) have allowed to choose temperature-time mode of pasteurization of semi-canned foods packed in metal cans № 2 (net weight 170g): the duration of actual pasteurization is 60 minutes, the temperature is 85 °C. The practical lethality of the pasteurization mode is found to be 99.7 conditional minutes. Microbiological tests have shown that QMAFAnM before pasteurization is from 1.5 × 103 to 2.1 × 104 CFU/g which is less than normative values, while after pasteurization it is decreased to 5 × 101 CFU/g. The results of complex thermophysical, microbiological, and sensory researches have made it possible to clarify the pasteurization mode of the developed semi-canned foods. The microbiological stability of the developed semi-canned foods during 3-month storage at the temperature +3…5 °C and at the air humidity of 75 % has been proved. The chemical composition and energy value of developed canned foods has been found: total protein and lipid amount is more than 45 % of the product, the energy value is equal to 301 kcal. The content of selected fatty acids has been found, the monounsaturated fatty acids has been proved to be dominated in the lipids. The safety, high quality and food value of the developed delicacy semi-canned foods form the salmon fillets with addition of exotic fruit and olive oil have been proved.