Minimization of the amount of salmon adhering to the can wall after emptying is one of the convenience requirements of consumers of canned salmon. In order to achieve this, the mechanism by which salmon adheres to cans needs to be understood. The aim of this study was to provide such knowledge for polymer-coated cans. The results indicate that gelatin, derived from salmon collagen, and myofibrillar proteins are the major proteins involved in sticking of salmon to the polymer-coated can wall. Furthermore, it was shown that mainly hydrogen bonds are formed between the salmon proteins and the polymer surface. Therefore, making the surface more apolar can prevent sticking of salmon to polymer-coated cans.