Harissa Sesame Salmon Patties (Print View)

Crispy salmon cakes with North African harissa and toasted sesame for a spicy, aromatic meal 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 Steps:

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, avoiding overworking 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 with an internal temperature of 145°F.
05 - Serve hot, garnished with extra cilantro or lemon wedges if desired. Pairs well with yogurt sauce, fresh salad, or stuffed in pita bread.

# Expert Hints:

01 -
  • The harissa creates this lingering warmth that feels cozy without being overpowering
  • Sesame seeds add such a satisfying crunch that everyone always asks what the secret ingredient is
02 -
  • Do not overprocess the salmon or you will lose the pleasant texture that makes these special
  • Keep your hands damp while shaping because the mixture will stick to dry hands
03 -
  • Double the batch and freeze uncooked patties between parchment paper for future quick meals
  • Serve with a quick yogurt sauce mixed with lemon juice and extra harissa for dipping

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