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can tuna and salmon be used in same loaf recipe baked golden seafood loaf on wooden board

Tuna and Salmon Fish Loaf

A savory, protein-rich fish loaf combining canned tuna and canned salmon with eggs, breadcrumbs, onion, celery, and fresh herbs. The two fish complement each other beautifully — tuna brings firm texture and bold flavor while salmon adds richness and omega-3 depth. Slices cleanly when cool and improves the next day as flavors meld.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6 slices
Ingredients Method Notes

Ingredients
  

  • 12 ounces canned tuna drained well
  • 14.75 ounces canned salmon drained, bones and skin removed
  • 2 large eggs beaten
  • 0.5 cup breadcrumbs plain or seasoned
  • 0.5 cup onion finely diced
  • 2 stalks celery finely diced
  • 2 tablespoons fresh parsley chopped
  • 1 lemon juice and zest
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. Drain both the tuna and salmon thoroughly, removing any bones and skin from the salmon.
  3. In a large bowl, combine the tuna, salmon, beaten eggs, breadcrumbs, onion, celery, and parsley.
  4. Add lemon juice, lemon zest, mayonnaise, Dijon mustard, salt, and pepper. Mix gently until evenly combined.
  5. Transfer the mixture to the greased loaf pan and press firmly into an even layer.
  6. Bake for 40–45 minutes until the top is golden and the loaf is firm when pressed. A toothpick should come out clean.
  7. Cool for 15 minutes before slicing for best results. Serve with a light cream sauce, yogurt dressing, or fresh lemon wedges.

Notes

Drain both canned fish thoroughly. The loaf slices more cleanly when fully cooled — it actually improves the next day. Lemon juice is essential to balance the fish flavor. Serve with a light cream or yogurt sauce on top. Can be eaten cold, warm, or reheated gently.