Harissa Sesame Salmon Patties (Print Version)
Golden crispy patties with fresh salmon, North African harissa spice, and toasted 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 Make It:
01 - Cut the salmon into chunks and pulse in a food processor until a coarse mixture forms, taking care not to overprocess into a paste.
02 - Transfer the salmon to a mixing bowl. Add harissa paste, minced garlic, scallions, cilantro, cumin, panko breadcrumbs, sesame seeds, salt, pepper, and the egg. Mix until just combined, being careful not to overwork the mixture.
03 - With damp hands to prevent sticking, 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. Avoid overcrowding the pan to ensure proper browning.
05 - Serve hot, optionally garnished with extra fresh cilantro or lemon wedges if desired.
# Expert Advice:
01 -
- The harissa creates this beautiful slow building heat that sneaks up on you
- These patties freeze beautifully, so you can always have homemade dinner ready in minutes
- That sesame crust gives you the most satisfying crunch with every single bite
02 -
- Overworking the salmon mixture makes the patties tough, mix just until everything is combined
- Letting the formed patties chill in the fridge for 15 minutes helps them hold together better during cooking
03 -
- Do not crowd the pan when frying, cook in batches if needed so each patty gets proper contact with the hot surface
- If your patties feel too wet to shape, add another tablespoon of panko and let the mixture rest for 5 minutes