Harissa Sesame Salmon Patties

Harissa sesame salmon patties are the perfect spicy salmon recipe to change up your dinner game. Serve them with a homemade chipotle tahini for the perfect bite.

Harissa Sesame Salmon Patties

Salmon burgers are such a delicious dinner to make during the week or as part of meal prep. They’re a great source of protein, and can be seasoned and flavored in so many ways.

These harissa sesame salmon patties truly pack in so much flavor and pair perfectly with the creamy chipotle tahini. They may even be my new favorite salmon burger recipe!

You can serve these patties over a salad, on a bun, or with your favorite side dish. They’re a delicious weeknight meal or appetizer at your next get together.

How to make salmon patties

These salmon patties are made with finely chopped salmon, panko crumbs, harissa, fresh herbs, and a few other flavorings. I added a coating of sesame seeds and panko to give them the most delicious crunch.

You can chop your salmon by pulsing it in the food processor for 30-40 seconds, or finely mince it using a sharp knife.

The harissa tahini is an absolute must make. Its smokey and savory flavor is so good, and can even be used as a dip or sauce for salads or roasted veggies.

Tahini and harissa are both kitchen staples of mine that can be used in so many ways. You can search my website for either one to try some new recipes with those ingredients!

Harissa sesame salmon patties are easy to make, so delicious, and the perfect flavorful meal. You guys are going to love this recipe!

You can watch the video on how to make these over on my Instagram.

More salmon recipes you’ll love:

Maple Sriracha Salmon Bites

Salmon Tacos with Pineapple Salsa

Za’atar Salmon Skewers with Turmeric Rice

Harissa Sesame Salmon Patties

5 from 1 vote

Course: Main

Servings

7-8

patties

Prep time

25

minutes

Cooking time

10

minutes

Total time

35

minutes

Ingredients

• Harissa Salmon Patties

• 1 lb skinless salmon

• 2 tbsp harissa

• 1 egg, whisked

• 1 tbsp lemon juice

• 1 tbsp dijon mustard

• 1/2 cup panko crumbs

• 1/2 yellow onion

• 1/4 cup parsley, chopped

• 2 scallions, chopped

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika

• Olive oil

• Sesame Panko Coating

• 1/4 cup panko crumbs

• 1/4 cup sesame seeds

• Pinch of salt

• Chipotle Tahini

• 1/4 cup tahini (sesame paste)

• 1 chipotle pepper in adobo sauce + 2 tbsp of the adobo sauce

• 1/4 cup cold water

• 1 clove garlic

• 1 tbsp lemon juice

• Salt to taste

Directions

• Dice the onion and saute it in about 1 tbsp of olive oil on medium heat for 3-4 minutes until its soft.
• Mince the salmon up using a sharp knife, or pulse for 30-40 seconds in a food processor. The texture should be mostly ground up with some pieces left
• Transfer it to a bowl and add in the sauteed onion with all of the remaining ingredients for the harissa salmon patties.
• Mix everything together with your hands or rubber spatula until everything is evenly incorporated.
• Scoop out about 1/4 cup of the mixture to form small, palm sized patties. I like to layer them on a parchment lined plate or sheet pan
• Once all of the patties are made, combine the sesame panko coating ingredients together and press some of that mixture onto both sides of each patty. I sprinkle some over the top of each burger then press it in with my fingers
• Heat a large skillet with about 2 tbsp of olive oil on medium/low heat. Once hot, cook each salmon patty for about 2-3 minutes per side, until browned
• To make the chipotle tahini, add everything into a blender and blend until smooth. You can also add everything to a shallow glass or bowl and blend everything with an immersion blender
• Serve the salmon patties with the chipotle tahini and your favorite sides
• The salmon burgers can be made ahead and frozen cooked or uncooked for up to 2 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!