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Harissa Orange Salmon Patties

Harissa Orange Salmon Patties deliver flaky salmon mixed with smoky harissa, bright orange zest, and herbs, then pan-fried into crisp golden patties with a tender center. This weeknight seafood dinner is formed and chilled for hold, then cooked to 145°F for juicy results.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill 25 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salmon patties
  • 1 lb fresh salmon fillet skin removed
  • 2 tbsp olive oil divided
  • 1 tbsp harissa paste
  • 1 tsp orange zest
  • 2 tbsp fresh orange juice
  • 1 tbsp Dijon mustard
  • 2 garlic cloves minced
  • 2 tbsp fresh parsley finely chopped
  • 2 tbsp green onions thinly sliced
  • 1 large egg
  • 0.5 cup panko breadcrumbs
  • 0.5 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For serving (optional)
  • 1 lemon wedges optional
  • 1 orange wedges optional
  • 1 plain Greek yogurt or garlic yogurt sauce optional
  • 1 fresh parsley optional, for garnish

Equipment

  • 1 food processor
  • 1 large skillet

Method
 

Prepare the salmon
  1. Cut the salmon into small chunks, then pulse in a food processor 5–6 times until finely chopped but not completely smooth.
Make the mixture
  1. In a bowl, mix the salmon with harissa paste, orange zest, orange juice, Dijon mustard, garlic, parsley, green onions, egg, panko breadcrumbs, cumin, smoked paprika, salt, and black pepper until evenly combined.
Form and chill
  1. Divide the mixture into 6 equal portions and shape into patties about ¾ inch thick, then refrigerate for 20–30 minutes to help them hold their shape.
Cook the patties
  1. Heat 1 tablespoon olive oil in a large skillet over medium heat, add patties without overcrowding, and cook 4–5 minutes per side until deeply golden and fully cooked to 145°F.
Finish and serve
  1. Transfer patties to a serving platter and garnish with chopped parsley, then serve with lemon wedges, orange wedges, and Greek yogurt sauce if desired.

Notes

For the cleanest crust, keep the patties similarly thick at about ¾ inch and refrigerate long enough for them to firm up before cooking. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium-low until warmed through. Freezing: not recommended for best texture. If you want a dairy-light option, swap the yogurt sauce for a lemon-garlic olive oil drizzle instead.