Harissa Sesame Salmon Patties (Printable)
Crispy salmon patties with North African harissa spice and toasted sesame seeds. Quick 30-minute meal.
# 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
# Directions:
01 - Cut salmon into chunks and pulse in food processor until coarse mixture forms, avoiding paste consistency.
02 - Transfer salmon to bowl. Add harissa, garlic, scallions, cilantro, cumin, panko, sesame seeds, salt, pepper, and egg. Mix until just combined.
03 - With damp hands, form mixture into 8 small patties. Sprinkle extra sesame seeds on top, pressing gently to adhere.
04 - Heat olive oil in large nonstick skillet over medium-high heat. Fry patties 3-4 minutes per side until golden brown and cooked through.
05 - Serve hot, garnished with additional cilantro or lemon wedges if desired.
# Cooking Tips:
01 -
- The harissa adds just enough heat without overwhelming the delicate salmon flavor
- They crisp up beautifully in the pan but stay tender and moist inside
- These patties somehow make a weeknight dinner feel like something youd order at a restaurant
02 -
- Damp hands are absolutely essential when shaping these patties or the mixture will stick stubbornly to your fingers
- Do not press down on the patties with your spatula while cooking or you will squeeze out the moisture that keeps them tender
03 -
- If your harissa is particularly spicy, start with one tablespoon and taste before adding more
- A squeeze of fresh lemon juice right before serving brightens all the flavors