Harissa Sesame Salmon Patties (Print Version)

Spicy salmon patties with harissa and toasted sesame, ready in 30 minutes for an easy weeknight dinner.

# What You Need:

→ Fish & Protein

01 - 1 lb fresh salmon fillet, skinless and boneless
02 - 1 large egg

→ Aromatics & Flavor

03 - 2 tbsp harissa paste
04 - 2 garlic cloves, minced
05 - 2 scallions, finely sliced
06 - 2 tbsp fresh cilantro, chopped
07 - 1 tsp ground cumin

→ Binding & Crunch

08 - 4 tbsp panko breadcrumbs
09 - 2 tbsp toasted sesame seeds, plus extra for garnish

→ Seasoning

10 - 1/2 tsp salt
11 - 1/4 tsp ground black pepper

→ For Frying

12 - 2 tbsp olive oil

# How-To:

01 - Cut the salmon into chunks and pulse in a food processor until a coarse mixture forms, being careful not to overprocess into a paste.
02 - Transfer the salmon to a large bowl. Add harissa paste, minced garlic, scallions, cilantro, cumin, panko breadcrumbs, sesame seeds, salt, pepper, and the egg. Mix until just combined, avoiding overmixing.
03 - With damp hands to prevent sticking, shape the mixture into 8 small equal-sized patties. Sprinkle extra sesame seeds on top for garnish, pressing gently to adhere.
04 - Heat olive oil in a large nonstick skillet over medium-high heat. Fry the patties for 3-4 minutes per side, or until golden brown and cooked through to an internal temperature of 145°F.
05 - Serve hot, garnished with extra cilantro or lemon wedges if desired. Pair with yogurt sauce, salad, or stuff in pita bread.

# Expert Advice:

01 -
  • The harissa brings this gentle heat that sneaks up on you, making every bite exciting without overwhelming your palate
  • They come together in under 30 minutes but taste like something you would order at a fancy restaurant
02 -
  • Do not overprocess the salmon in the food processor or you will end up with a texture like canned fish instead of tender flakes
  • Damp hands are your secret weapon for shaping patties that do not stick to your fingers and fall apart
03 -
  • Let the patties rest for about 5 minutes after shaping so they hold together better in the hot pan
  • Use a fish spatula to flip them gently without breaking the crispy crust you worked so hard to achieve

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