Harissa Sesame Salmon Patties (Print Version)
Crispy salmon patties with spicy harissa and toasted sesame seeds, 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
# Directions:
01 - Cut salmon into chunks and pulse in a food processor until coarse mixture forms, avoiding overprocessing into paste.
02 - Transfer salmon to a bowl. Add harissa paste, garlic, scallions, cilantro, cumin, panko breadcrumbs, 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 additional cilantro or lemon wedges if desired.
# Insider Tips:
01 -
- The harissa creates this beautiful warmth that builds without overwhelming your palate
- They come together in minutes but taste like something from a restaurant
- The sesame crust adds this irresistible nutty crunch that makes them addictive
02 -
- Overworking the salmon mixture makes tough patties, so mix gently and stop as soon as everything is combined
- Letting the formed patties chill for 15 minutes helps them hold together better, though I've cooked them immediately when hungry
03 -
- Damp hands are absolutely essential for shaping, otherwise the mixture sticks frustratingly to your fingers
- Letting the cooked patties rest on paper towels for a minute helps keep them crispy instead of soggy