Harissa Sesame Salmon Patties (Print View)

Crispy golden salmon patties with North African harissa and toasted sesame, ready in 30 minutes

# What You'll 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 Make It:

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 mixing bowl. Add harissa paste, minced garlic, scallions, cilantro, cumin, panko breadcrumbs, sesame seeds, salt, pepper, and the egg. Mix until just combined.
03 - With damp hands, shape the mixture into 8 small 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.
05 - Serve hot, garnished with extra cilantro or lemon wedges if desired. Pair with yogurt sauce, salad, or stuff in pita bread.

# Expert Hints:

01 -
  • The harissa creates this beautiful warmth that builds without overwhelming, perfect for people who think they dont like spicy food
  • They reheat beautifully for lunch the next day, assuming they last that long
02 -
  • Damp hands are your secret weapon for shaping—dry hands make the salmon mixture stick to everything
  • Letting the formed patties chill in the fridge for fifteen minutes helps them hold together better, though I rarely plan that far ahead
03 -
  • Press a small dimple into the center of each patty before cooking to prevent them from puffing up into balls
  • Let the cooked patties rest on a wire rack instead of paper towels to keep that crust crispy

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