Harissa Sesame Salmon Patties (Printable version)

Crispy salmon patties with North African harissa and sesame flavors, 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

# Directions:

01 - Cut the salmon into chunks and pulse in a food processor until a coarse mixture forms—not a paste.
02 - Transfer the salmon to a 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.

# Expert Advice:

01 -
  • The harissa adds this incredible warmth that builds slowly, making each bite more interesting than the last
  • These patties freeze beautifully, so you can double the batch and always have something impressive ready for unexpected guests
02 -
  • Overworking the mixture or processing the salmon too finely will give you dense, rubbery patties instead of tender, flaky ones
  • Letting the formed patties chill for 15 minutes before frying helps them hold their shape better, though I admit I usually skip this step when hungry
03 -
  • If your harissa is particularly thick, mix it with a teaspoon of olive oil before adding to the salmon for easier distribution
  • Keep the formed patties on a damp paper towel while you heat the oil, which prevents them from drying out before cooking

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