Yes - and man do I miss those pints!
This is best done with ocean fresh salmon, since the scales are easily blown off with a garden hose. You generally want to leave the skin on when canning for better flavor and more moistness, but I guess you don't have to. Big canneries leave the bones in too, but I usually fillet the fish which eliminates them. Any left in will be soft after canning.
Take the pint jar, and put a teaspoon of apple cider vinegar, a tablespoon of light olive oil, and a dash of your favorite spices (optional) into the bottom of the jar. I think there may have been a pinch of salt and mrs.dash's in the last batch or pickling spices, have to check... that was 8 years ago the autumn before I moved from the PNW.
Then pack the jar but leave a little room on top! The oils fill it up pretty good when pressure cooking, maybe 1/2-3/4".
My pressure pot does the job in 90 minutes at 15# pressure, if I recall - read the booklet for your particular cooker. I'd recommend doing a couple pints first as a trial run, then going for the full pot once you've tuned it in.
When the jars come out the lids will pop inward signalling a successful seal. If any jars don't pop-in, eat it right away. You won't regret it!
About the best thing you can do with them is to make salmon patties, which are like crab cakes with home-canned salmon. Delicious! I'd have to ask the wife for that recipe... but man are they good.
But the majority of them were eaten by popping with a fork handle right out of the jar with some good crackers.