Harissa Sesame Salmon Patties (Printable View)
Golden salmon cakes with spicy harissa, aromatic garlic, and toasted sesame seeds. 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 - 1/2 tsp salt
11 - 1/4 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, being careful not to overprocess into a paste.
02 - Transfer the salmon to a large mixing bowl. Add harissa paste, minced garlic, scallions, cilantro, cumin, panko breadcrumbs, sesame seeds, salt, pepper, and the egg. Mix until just combined, avoiding overmixing.
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 completely.
05 - Serve hot, garnished with extra cilantro or lemon wedges if desired. Pair with yogurt sauce, fresh salad, or stuff in pita bread.
# Expert Advice:
01 -
- The harissa adds this smoky warmth that sneaks up on you, making these patties way more exciting than your typical salmon croquettes
- They come together in under thirty minutes but taste like something from a restaurant that takes reservations
02 -
- Keep the salmon mixture cold while you work with it, otherwise the patties might fall apart in the pan
- Dont overcrowd the skillet or the temperature will drop and youll end up with soggy patties instead of crispy ones
03 -
- Toast your sesame seeds in a dry pan over medium heat until fragrant and golden, watching closely so they dont burn
- Let the mixture rest in the refrigerator for 15 minutes before shaping, it helps the patties hold together much better