Harissa Sesame Salmon Patties (Printable Version)
Spicy salmon patties with North African harissa and crunchy sesame seeds
# 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
# 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 - Shape mixture into 8 small patties with damp hands. Press extra sesame seeds onto tops for garnish
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
# Expert Tips:
01 -
- These come together in 30 minutes but taste like you spent all day cooking something special
- The harissa and sesame combination creates this incredible spicy aromatic crust that makes ordinary salmon feel extraordinary
02 -
- Overprocessing the salmon into a paste is the most common mistake, and I ruined my first batch by not paying attention to the texture
- The patties need to go into hot oil or they will stick to the pan and fall apart when you try to flip them
03 -
- Keep the salmon slightly cold when processing, as room temperature fish can become gummy and lose that desirable texture
- Let the patties rest for 5 minutes after shaping to help them hold together better during cooking