Harissa Sesame Salmon Patties (Printable)

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

# 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 - ½ tsp salt
11 - ¼ tsp ground black pepper

→ For Frying

12 - 2 tbsp olive oil

# Directions:

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 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 to prevent sticking, shape the mixture into 8 small patties. Sprinkle extra sesame seeds on top, 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 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 Tips:

01 -
  • The harissa creates this incredible warmth that sneaks up on you without overwhelming the delicate salmon
  • They come together in minutes but taste like something you'd order at a restaurant that takes reservations weeks in advance
02 -
  • Keep the salmon mixture cold while you work, if it warms up too much the patties can fall apart in the pan
  • Let the patties rest for a couple of minutes after cooking so they hold their shape when you move them
03 -
  • Don't overcrowd the pan, cook in batches if needed so the temperature stays consistent
  • Let the oil get properly hot before adding the patties, otherwise they'll absorb too much oil and turn greasy

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