Harissa Sesame Salmon Patties

The first time I made these spicy salmon patties, my kitchen smelled like a North African spice market. I was experimenting with harissa paste I had bought on impulse, and somehow these crispy little cakes emerged from a chaotic weeknight cooking session.

Last summer, I served these at a rooftop dinner party with friends. Someone who claimed to hate salmon went back for thirds and asked for the recipe before she even finished her plate.

Ingredients

• Salmon fillet: Fresh salmon gives you the best texture and flavor, though I have used frozen and thawed in a pinch
• Harissa paste: This North African chili paste is the soul of the recipe, adding complex heat and smoky depth
• Egg: Acts as the binder that holds everything together while keeping the patties moist inside
• Garlic cloves: Minced fresh garlic provides that aromatic backbone that balances the rich salmon
• Scallions: Add a mild onion flavor and a pop of green color that looks beautiful against the golden crust
• Fresh cilantro: Brightens the whole dish and cuts through the richness of the fish and sesame
• Ground cumin: Earthy and warm, this spice bridges the gap between the harissa and the salmon
• Panko breadcrumbs: Create a lighter texture than regular crumbs and help the patties hold their shape
• Toasted sesame seeds: Nutty, crunchy, and they toast even more in the skillet for incredible flavor
• Salt and pepper: Essential for bringing all the flavors together and making the salmon taste like itself
• Olive oil: Use a neutral oil with a high smoke point to get that perfect golden brown exterior

Instructions

Prepare the salmon:

Cut the salmon into chunks and pulse in a food processor until a coarse mixture forms, being careful not to overprocess into a paste.

Mix the patties:

Transfer the salmon to a bowl and add the harissa paste, garlic, scallions, cilantro, cumin, panko, sesame seeds, salt, pepper, and egg, mixing until just combined.

Shape the cakes:

With damp hands, shape the mixture into 8 small patties and sprinkle extra sesame seeds on top, pressing gently to help them stick.

Fry to golden perfection:

Heat olive oil in a large nonstick skillet over medium-high heat and fry the patties for 3 to 4 minutes per side until golden brown and cooked through.

Serve and enjoy:

Serve hot, garnished with extra cilantro or lemon wedges if you want something bright and acidic to cut the richness.

Pin It

These salmon patties have become my go to when I want something that feels special but does not require hours of preparation. The crispy exterior gives way to the most tender, spicy interior.

Serving Ideas That Work

I love serving these with a simple yogurt sauce mixed with lemon and herbs to cool down the heat. A crisp green salad on the side makes everything feel lighter.

Make Ahead Magic

You can form the patties up to a day ahead and keep them covered in the refrigerator. They actually firm up a bit and hold together even better after chilling.

Leftovers Worth Having

These reheat beautifully in a hot skillet or even in the oven. I have been known to eat them cold straight from the refrigerator for a quick protein snack.

• Store them in an airtight container for up to 3 days
• Freeze uncooked patties between sheets of parchment paper for up to a month
• Reheat at 350 degrees until hot and crispy again

Pin It

There is something deeply satisfying about biting into a crispy salmon patty and getting that burst of spicy, nutty flavor. I hope these become a weeknight staple in your kitchen too.

Recipe Q&A

→ Can I use canned salmon instead of fresh?

Yes, canned salmon works well for these patties. Drain thoroughly and remove any large bones or skin before mixing with the other ingredients. The texture will be slightly softer but still delicious.

→ How spicy are these patties?

The heat level depends on your harissa paste. Two tablespoons provides moderate spice. For milder flavor, reduce to one tablespoon. For more heat, add extra harissa or a pinch of cayenne pepper.

→ Can I bake these instead of frying?

Absolutely. Place patties on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F (200°C) for 12-15 minutes, flipping halfway until golden and cooked through.

→ What sauce pairs well with these patties?

Cooling yogurt sauce with lemon and garlic balances the harissa heat beautifully. Tahini sauce, tzatziki, or simple lemon aioli also complement the North African flavors.

→ How do I store and reheat leftovers?

Store cooled patties in an airtight container for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or pan-fry briefly to restore crispiness. Avoid microwaving as they become soggy.

→ Can I freeze the uncooked patties?

Yes, freeze unshaped mixture or shaped patties on a baking sheet until firm, then transfer to freezer bags. They keep well for up to 3 months. Thaw overnight before cooking.