Harissa Sesame Salmon Patties (Printable)

Crispy salmon patties with North African harissa and toasted sesame. Perfect quick dinner 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 - 1/2 tsp salt
11 - 1/4 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, taking care not to overprocess into a paste
02 - Transfer the salmon to a large bowl. Add harissa paste, minced garlic, scallions, cilantro, cumin, panko breadcrumbs, sesame seeds, salt, pepper, and the egg. Mix gently 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, or until golden brown and cooked through
05 - Serve hot, optionally garnished with extra fresh cilantro or lemon wedges on the side

# Expert Hints:

01 -
  • The harissa gives these patties a gentle hum of heat that builds without overwhelming
  • They come together in minutes but taste like something from a restaurant
  • The sesame crust creates this incredible crispy exterior that stays crunchy even after they cool
02 -
  • Overworking the salmon mixture makes tough patties, so mix until just combined
  • Letting the formed patties rest for 10 minutes in the fridge helps them hold together better
  • Do not crowd the pan or the temperature will drop and you will end up with soggy patties
03 -
  • A hot pan is non-negotiable for getting that crust without steaming the patties
  • Let the cooked patties rest on a wire rack instead of paper towels so they stay crispy on all sides

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