Harissa Sesame Salmon Patties (Printable Version)
Crispy salmon patties with North African harissa and toasted sesame, 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 - 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—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 brings this gentle heat that sneaks up on you, making these patties impossible to forget
- They come together in thirty minutes but taste like something from a restaurant that takes way more effort
02 -
- Damp hands are non-negotiable when shaping patties or the mixture will stick to your fingers and frustrate you
- Do not overprocess the salmon or you lose the texture that makes these feel substantial and satisfying
03 -
- Heat your pan properly before adding the patties so they develop that gorgeous crust instead of steaming
- Let the patties rest for a minute after frying so they hold together when you bite into them