Harissa Sesame Salmon Patties (Printer-Friendly)
Crispy salmon patties with North African harissa and toasted sesame. Quick 30-minute meal bursting with spicy, aromatic flavors.
# 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
# How-To Steps:
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 -
- These come together in under 30 minutes but taste like you spent way more effort on them
- The harissa adds this beautiful complexity—smoky, spicy, and slightly sweet all at once
- They reheat beautifully for lunch the next day, possibly even better than fresh
02 -
- Overprocessing the salmon into a paste will give you a rubbery texture—those coarse chunks are your friend
- Letting the mixture rest for 10 minutes in the refrigerator makes shaping significantly easier
- Crowding the pan lowers the oil temperature and leads to soggy patties—work in batches if needed
03 -
- Toast your sesame seeds in a dry pan for 2 minutes before adding them to the mixture
- Patting the salmon dry with paper towels before processing prevents excess moisture