<p>3D food printing enables improved control over the structure, texture, and nutritional composition of food products, offering transformative potential for food manufacturing. Fish gelatin-based hydrogel inks are particularly promising due to their excellent viscoelastic properties and biocompatibility. However, optimizing these inks for printability, desirable textural and nutritional attributes remain challenging. This study developed fish gelatin-gellan gum hydrogel inks for 3D printing of salmon analogues. By systematically varying gelatin-to-gellan gum ratios, we assessed their rheological properties, printability, structural fidelity, nutritional composition, and textural properties. Rheological analyses demonstrated strong conformity to the Ostwald-de Waele model (<i>R</i>² &gt; 0.95), improved flow consistency, rapid thixotropic recovery, and elevated gel-to-liquid transition temperatures, particularly in gellan gum-enriched formulations. Among the nine formulations tested, the 10–1 gelatin-gellan gum ink formulation exhibited the closest textural properties to raw salmon, effectively mimicking its sensory attributes. Nutritional analysis showed the 10–1 ink formulation retained ~ 44% of the protein content and 22.7–46.8% of the amino acid profile (excluding tryptophan) found in raw salmon, making it a promising scaffold for 3D-printed salmon analogues. This study highlights the potential of fish gelatin-based hydrogel inks for producing high-resolution, nutritionally enriched, and structurally stable salmon analogues. By integrating rheological optimization with nutritional and sensory evaluations, these findings advance 3D food printing as a customizable and innovative solution for future food production.</p>