Harissa Sesame Salmon Patties (Printable)
Spicy, aromatic salmon patties with North African harissa and nutty sesame, ready in 30 minutes.
# 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 - ½ tsp salt
11 - ¼ tsp ground black pepper
→ For Frying
12 - 2 tbsp olive oil
# How-To Steps:
01 - Cut salmon into chunks and pulse in food processor until coarse mixture forms, avoiding paste texture.
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, shape 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 extra cilantro or lemon wedges if desired.
# Expert Advice:
01 -
- The harissa creates this incredible depth of heat that's warm rather than just burn-your-tongue spicy, and the sesame seeds add this gorgeous nutty crunch in every bite
- They're equally perfect served as an elegant dinner with a side salad or tucked into pita bread for a casual weeknight meal
02 -
- Damp hands are absolutely essential when shaping these patties or the mixture will stick to your fingers and become frustrating to work with
- Let the patties cook undisturbed for the full 3 to 4 minutes on the first side so they develop a proper crust before attempting to flip them
03 -
- Dont skip toasting the sesame seeds first, it makes a huge difference in their flavor intensity
- Let the patties rest for 5 minutes after cooking if you can, it helps them set and keeps them juicy