To provide a method for inexpensively and easily processing salmon roe including solidifying salmon roe without spoiling the flavor of the salmon roe while having the same texture and taste as those of dried mullet roe.

The method for processing salmon roe includes admixing a salt to secure storability, egg yolk to enhance adhesion, Japanese sake to remove fishy smell and make the salmon roe smooth, and a coagulant such as gelatine or agar to the liquid salmon roe obtained by being strained to eliminate the skin thereof, heating the mixture to be formed into highly viscous choroidal one, cooling the mixture, kneading the mixture to eliminate gas therefrom, and solidifying the mixture.