Harissa Sesame Salmon Patties (Printable View)

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

→ For Frying

12 - 2 tbsp olive oil

# Cooking Steps:

01 - Cut the salmon into chunks and pulse in a food processor until a coarse mixture forms, ensuring 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, being careful not to overwork the mixture.
03 - With damp hands to prevent sticking, 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.

# Expert Tips:

01 -
  • The harissa brings this gorgeous slow building heat that wakes up your palate without overwhelming it
  • These come together in under 30 minutes but taste like something you would order at a restaurant
  • The sesame seeds create this incredible nutty crust that makes every bite satisfying
02 -
  • Keep the salmon mixture cold while you work with it, otherwise it gets sticky and hard to shape
  • Do not overprocess the salmon or your patties will have a weird processed texture instead of nice flakes
  • Let the patties develop a nice crust before flipping, otherwise they will fall apart
03 -
  • Use a light touch when mixing, overworking the mixture makes tough patties
  • Let the patties rest in the refrigerator for 15 minutes before frying for better results

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