Harissa Orange Salmon Patties Recipe

Introduction

Harissa Orange Salmon Patties offer a vibrant twist on a classic seafood dish, combining the smoky heat of harissa with the bright citrus flavor of fresh orange. These patties are flavorful, tender, and perfect for a quick weeknight meal or entertaining guests.

Ingredients

• Finely grated zest from 1 medium orange (about 2 tablespoons)
• 1 large egg
• 3 tablespoons harissa paste, divided
• 3/4 teaspoon kosher salt
• 3 medium scallions
• 2 tablespoons fresh cilantro leaves (8 sprigs), plus more for garnish
• 1 pound skinless salmon fillets, cut into 1-inch pieces
• 2/3 cup panko breadcrumbs
• 1/4 cup freshly squeezed orange juice (from 1 medium orange)
• 3 tablespoons honey
• 1 tablespoon olive oil

Instructions

1. Step 1: In a large bowl, whisk together the finely grated orange zest, egg, 2 tablespoons of harissa paste, and kosher salt until well combined.
2. Step 2: Coarsely chop the white parts of the scallions and add them to a food processor. Finely chop the green parts of the scallions and set them aside for garnish.
3. Step 3: Add 2 tablespoons of fresh cilantro leaves to the food processor. Pulse 4 to 6 times (about 1 second each) until the scallions and cilantro are finely chopped.
4. Step 4: Add the salmon pieces to the food processor and pulse 8 to 10 times (1 second each) until the salmon is coarsely ground.
5. Step 5: Transfer the salmon mixture to the bowl with the egg mixture. Add the panko breadcrumbs and gently fold everything together with a flexible spatula until combined.
6. Step 6: Divide the salmon mixture into 4 equal portions (about 3/4 cup or 5 ounces each). Shape each portion into a patty about 1 inch thick and 3 1/2 inches wide.
7. Step 7: In a small bowl, whisk together the orange juice, honey, and remaining 1 tablespoon of harissa paste to create the sauce.
8. Step 8: Heat the olive oil in a large nonstick or cast iron skillet over medium heat until shimmering. Swirl to coat the pan evenly. Gently place the patties in the skillet and cook until golden brown on the first side, about 3 to 4 minutes.
9. Step 9: Flip the patties and cook the other side for 1 minute.
10. Step 10: Reduce the heat to medium-low and pour the sauce over the patties. Cook, spooning the sauce over the patties occasionally, until the sauce thickens and the salmon is cooked through, about 3 minutes. Check that the internal temperature reaches at least 125°F.
11. Step 11: Serve garnished with the reserved scallion greens and extra chopped cilantro leaves if desired.

Tips & Variations

• For extra crunch, toast the panko breadcrumbs lightly before mixing them into the salmon.
• Adjust the amount of harissa paste to suit your preferred spice level.
• Serve with a simple side salad or over a bed of couscous for a complete meal.

Storage

Store leftover salmon patties in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven at 300°F until warmed through to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon instead of fresh salmon fillets?

Fresh salmon works best for texture and flavor, but you can use canned salmon if pressed and drained well. Adjust the seasoning and reduce cooking time accordingly.

How spicy is harissa paste?

Harissa paste has a moderate level of heat with smoky and earthy flavors. You can control the spiciness by adjusting the amount used or choosing a milder brand.

Harissa Orange Salmon Patties Recipe

Print Recipe

★★★★★

4.4 from 66 reviews

These Harissa Orange Salmon Patties are a flavorful and spicy twist on traditional salmon cakes, combining zesty orange, spicy harissa, and fresh herbs. Perfectly pan-seared and finished with a sweet and tangy orange-harissa sauce, these patties make a delicious and healthy meal option that’s quick to prepare and packed with vibrant flavors.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 patties (serves 4) 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Salmon Patties

• Finely grated zest from 1 medium orange (about 2 tablespoons)
• 1 large egg
• 3 tablespoons harissa paste, divided
• 3/4 teaspoon kosher salt
• 3 medium scallions
• 2 tablespoons fresh cilantro leaves (8 sprigs), plus more for garnish
• 1 pound skinless salmon fillets, cut into 1-inch pieces
• 2/3 cup panko breadcrumbs

Orange-Harissa Sauce

• 1/4 cup freshly squeezed orange juice (from 1 medium orange)
• 3 tablespoons honey
• 1 tablespoon harissa paste (remaining from above)
• 1 tablespoon olive oil

Instructions

1. Prepare the Egg Mixture: Whisk together the finely grated zest from 1 medium orange, 1 large egg, 2 tablespoons of harissa paste, and 3/4 teaspoon kosher salt in a large bowl until combined.
2. Chop Scallions and Cilantro: Coarsely chop the white parts of 3 medium scallions and add them to a food processor. Finely chop the scallion greens separately and set them aside for garnish. Add 2 tablespoons fresh cilantro leaves to the food processor.
3. Pulse Aromatics and Salmon: Pulse the scallions and cilantro in the food processor 4 to 6 times (1-second pulses) until finely chopped. Add 1 pound skinless salmon pieces and pulse 8 to 10 times until coarsely ground.
4. Combine Salmon and Egg Mixture: Transfer the processed salmon mixture into the large bowl with the egg mixture. Add 2/3 cup panko breadcrumbs and gently fold everything together with a flexible spatula until just combined.
5. Form Patties: Divide the salmon mixture into 4 equal portions (about 3/4 cup or 5 ounces each). Shape each portion into a patty about 1 inch thick and 3 1/2 inches wide.
6. Make Sauce: In a small bowl, whisk together 1/4 cup freshly squeezed orange juice, 3 tablespoons honey, and the remaining 1 tablespoon harissa paste until smooth.
7. Heat Oil and Cook Patties: Heat 1 tablespoon olive oil in a large (12-inch) nonstick or cast iron skillet over medium heat until shimmering. Swirl the oil to coat the skillet evenly. Using a wide, flat spatula, gently transfer the patties to the pan and cook until golden-brown on the first side, about 3 to 4 minutes.
8. Flip and Continue Cooking: Flip the patties and cook for 1 minute on the other side.
9. Add Sauce and Simmer: Reduce heat to medium-low and pour the orange-harissa sauce over the patties. Cook, occasionally spooning the sauce over the patties, until the sauce thickens and the salmon is just cooked through, about 3 minutes. Check doneness with an instant-read thermometer—the internal temperature should be at least 125°F.
10. Garnish and Serve: Remove patties from the skillet and garnish with reserved scallion greens and chopped fresh cilantro leaves before serving.

Notes

• For best results, use fresh wild-caught salmon if possible.
• Adjust the harissa paste quantity according to your preferred spice level.
• The patties can be made ahead of time and refrigerated for up to 24 hours before cooking.
• If you prefer a crispier crust, you can add a bit more panko breadcrumbs.
• Use a food thermometer to ensure proper doneness without overcooking the salmon.

Keywords: salmon patties, harissa salmon, orange salmon, spicy salmon cakes, fish patties, Mediterranean salmon recipe