We studied the use of salmon skin gelatin in foods for elderly with ingestion and swallowing　difficulties. The physical properties of salmon skin gelatin gel were high springiness and low melting temperature. Using the transglutaminase reaction, it was possible to increase the melting temperature of the gel, while the springiness of the gel was maintained. The advantageous physical properties of salmon skin gelatin enables its use as a modifier of foods for elderly with ingestion and swallowing difficulties.