Harissa Sesame Salmon Patties (Printable)

Spicy, crispy salmon patties with North African harissa and toasted sesame seeds. Quick 30-minute meal perfect for dinner or appetizers.

# 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 salmon into chunks and pulse in a food processor until coarse texture forms—avoid overprocessing into paste. Transfer to mixing bowl.
02 - Add harissa, garlic, scallions, cilantro, cumin, panko, sesame seeds, salt, pepper, and egg to salmon. Mix gently until just incorporated.
03 - Moisten hands lightly and form mixture into 8 small patties. Press extra sesame seeds onto tops, ensuring they adhere.
04 - Heat olive oil in large nonstick skillet over medium-high. Cook 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 Hints:

01 -
  • The harissa brings this incredible heat that sneaks up on you, making these patties impossible to forget
  • They come together in under thirty minutes but taste like something youd order at a restaurant
02 -
  • Damp hands are your secret weapon for keeping the mixture from sticking everywhere while shaping
  • Do not press down on the patties with your spatula while cooking, you will squeeze out all the moisture
03 -
  • Toast your sesame seeds in a dry pan for two minutes before using, the flavor difference is remarkable
  • Let the formed patties rest in the refrigerator for fifteen minutes before cooking, they hold together better

Go Back