Harissa Sesame Salmon Patties (Printer-friendly)
Crispy salmon patties with harissa spice and toasted sesame for a quick, flavorful dinner.
# 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
# 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 Tips:
01 -
- The harissa delivers this incredible slow building heat that makes people pause and ask whats in it
- Salmon patties can sometimes feel heavy but these stay remarkably light thanks to the panko
- They come together in under 30 minutes but taste like something from a proper dinner party
02 -
- Overworking the salmon mixture in the food processor turns it into a dense rubbery texture that nobody wants
- Letting the formed patties chill for 15 minutes in the refrigerator helps them hold their shape better during frying
- The harissa intensity varies between brands so always start with less if you're uncertain about your spice tolerance
03 -
- If you only have frozen salmon, thaw it completely and pat it very dry before processing
- The patties are done when they feel firm to the touch and spring back slightly when pressed