Have you ever looked at a beautiful piece of salmon and thought, “Not a simple pan sear again…”? I’ve been there. I love salmon’s health benefits and versatility, but weeknights often call for something quicker and more exciting than a basic fillet. I wanted to transform that salmon into something fun, packed with bold flavor, and ready in a flash. The inspiration struck from two places: my love for North African harissa and the classic American diner tuna patty. What if I combined the smoky, spicy kick of harissa with the bright, sweet freshness of orange? The result is these Harissa Orange Salmon Patties. They’re anything but boring; they are a vibrant, gourmet feeling dinner that comes together in under 30 minutes, proving that a healthy meal can also be the most exciting one on your table.
Let’s talk about the incredible flavor experience. These patties are a perfect harmony of sweet, spicy, savory, and bright. The salmon itself provides a rich, savory base. The harissa paste weaves in a deep, smoky warmth with a gentle, lingering heat that builds with each bite. The orange zest and juice cut through that richness with a sunny, citrusy freshness, while the honey in the glaze caramelizes into a sticky, sweet tangy coating. Texturally, they are a dream: the exterior gets a beautifully crispy, golden brown sear from the skillet, giving way to a tender, flaky, and incredibly moist interior. It’s a sophisticated yet utterly approachable flavor combination that will wake up your palate.
Expert Tips & Tricks for Perfect Patties Every Time
- The Chill Factor (For Make Ahead): If you have time, chilling the shaped patties for 20-30 minutes before cooking makes a world of difference. This firms them up, preventing breakage and helping them develop a better crust in the pan. It’s the secret to a patty that holds its shape perfectly.
- Pulse, Don’t Purée: When grinding the salmon in the food processor, use short, quick pulses. You want a coarse grind with some texture, not a smooth paste. Over processing will make the patties dense and rubbery instead of light and flaky.
- Master the Glaze: When you add the orange harissa glaze to the skillet, don’t just pour it and walk away. Actively spoon the bubbling sauce over the patties as they finish cooking. This continuously layers the flavor and gives them that gorgeous, glossy, restaurant quality finish.
Make Ahead, Storage & Freezing
- Make Ahead: This is a fantastic make ahead recipe. You can mix the salmon mixture, shape the patties, and store them in an airtight container in the refrigerator for up to 24 hours before cooking. This makes for an incredibly fast weeknight dinner.
- Storage & Reheating: Store leftover cooked patties in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 350°F oven for 8-10 minutes, or until warmed through. You can also reheat gently in a skillet with a splash of water or broth, covered, over low heat. The microwave is not recommended as it can make the texture soggy.
- Freezing Instructions: Yes, these freeze beautifully for meal prep! Freeze the uncooked, shaped patties on a parchment lined baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Cook from frozen in the skillet, adding 2-3 extra minutes per side before adding the glaze.
Step by Step Instructions
1Make the Flavor Base: In a large bowl, whisk together the finely grated zest from 1 medium orange, 1 large egg, 2 tablespoons of the harissa paste, and 3/4 teaspoon kosher salt.
2Prep Aromatics & Salmon: Trim 3 medium scallions. Coarsely chop the white parts and add them to a food processor. Finely chop the green parts and set aside for garnish. Add 2 tablespoons of fresh cilantro leaves to the processor. Pulse 4-6 times until the scallions are broken down into tiny pieces.
3Grind the Salmon: Add 1 pound of skinless salmon fillet, cut into 1 inch pieces, to the food processor. Pulse 8-10 times (1 second pulses) until the salmon is coarsely ground; it should look like rough crumbs with some texture, not like paste.
4Form the Patties: Add the ground salmon mixture and 2/3 cup panko breadcrumbs to the bowl with the egg mixture. Use a flexible spatula to gently fold everything together until just combined. Divide the mixture into 4 equal portions (about 3/4 cup each). With damp hands, shape each portion into a patty about 1 inch thick and 3 1/2 inches wide.
5Make the Glaze: In a small bowl, whisk together the juice from the zested orange (about 1/4 cup), 3 tablespoons of honey, and the remaining 1 tablespoon of harissa paste.
6Pan Sear: Heat 1 tablespoon of olive oil in a large nonstick or cast iron skillet over medium heat. Once the oil shimmers, carefully add the patties. Cook for 3-4 minutes, without moving them, until a deep golden brown crust forms on the bottom.
7Flip & Glaze: Gently flip the patties and cook for 1 minute. Reduce the heat to medium low. Pour the glaze over and around the patties. Cook for about 3 more minutes, frequently spooning the bubbling glaze over the patties, until the sauce has thickened into a sticky syrup and the salmon is cooked through (an instant read thermometer should read at least 125°F in the center).
8Serve: Transfer the patties to plates, spoon any remaining glaze from the pan over the top, and garnish with the reserved scallion greens and extra cilantro leaves.
Ingredient Substitutions
- Gluten Free: Use certified gluten free panko breadcrumbs or almond flour in their place. The texture will be slightly different but still delicious.
- No Fresh Salmon: You can use one 16 ounce can of salmon, drained well. Skip the food processor step; simply flake the canned salmon with a fork and mix it with finely chopped scallion whites and cilantro. Proceed with the recipe from step 4.
- Harissa Heat Level: Harissa pastes vary in spiciness. Start with 2 tablespoons in the patty mix if you’re sensitive to heat. You can always add more to the glaze or serve extra on the side.
- Herb Swap: Not a fan of cilantro? Fresh parsley, dill, or mint make excellent, bright substitutes that pair beautifully with the orange and harissa.
Serving Suggestions
These patties are incredibly versatile! For a light and healthy meal, serve them on a bed of lemony quinoa, couscous, or a simple green salad dressed with a citrus vinaigrette. They also make a fantastic sandwich or burger; pile them onto a toasted brioche bun with sliced avocado, arugula, and a swipe of extra harissa mayo. For sides, try roasted sweet potato wedges, crispy roasted broccoli, or a cool cucumber yogurt tzatziki to complement the spice. A crisp Sauvignon Blanc, a dry Rosé, or a citrus forward IPA would be the perfect beverage pairing.
Frequently Asked Questions
- Q: Can I bake these instead of pan frying?
- A: Yes! For a hands off method, bake the patties on a parchment lined baking sheet at 400°F for 12-15 minutes. Heat the glaze separately in a small saucepan until thickened, then brush it over the patties after baking.
- Q: My patties are falling apart in the pan. How can I fix this?
- A: The most common causes are not chilling the patties (which firms them up) or flipping them too soon. Ensure your skillet is properly preheated so a crust forms quickly, and let the first side cook undisturbed for the full 3-4 minutes. Using a wide, thin spatula helps flip them cleanly.
- Q: Is harissa paste very spicy?
- A: It has a warm, smoky spice that can vary by brand. Most common supermarket brands offer a moderate heat level. For a milder option, look for “mild harissa” or start with a smaller amount, tasting as you go. You can also make a quick, mild harissa by mixing tomato paste with a little smoked paprika and cumin.
Recommended Equipment
- Food Processor: The fastest, most efficient tool for coarsely grinding the salmon and chopping the aromatics. A sharp knife and some patience can work in a pinch.
- Large (12 inch) Nonstick or Cast Iron Skillet: Essential for getting that perfect, non stick sear and for reducing the glaze. A cast iron skillet will give you the best crust.
- Flexible Spatula & Wide, Thin Turner: For gently folding the mixture and carefully flipping the delicate patties without breaking them.
- Microplane or Fine Grater: For zesting the orange without getting the bitter white pith.
Harissa Orange Salmon Patties with Sticky Glaze
Ingredients
For the Patties:
- 1 lb skinless salmon fillet cut into 1 inch pieces
- Zest of 1 medium orange about 2 tbsp
- 1 large egg
- 3 tbsp harissa paste divided
- 3/4 tsp kosher salt
- 3 medium scallions white parts coarsely chopped, green parts reserved
- 2 tbsp fresh cilantro leaves plus more for garnish
- 2/3 cup panko breadcrumbs
For the Glaze:
- 1/4 cup fresh orange juice from the zested orange
- 3 tbsp honey
- 1 tbsp olive oil for cooking
Instructions
- Make Base: In a large bowl, whisk together orange zest, egg, 2 tbsp harissa paste, and salt.
- Grind Salmon: In a food processor, pulse the scallion whites and cilantro until finely chopped. Add salmon pieces and pulse 8-10 times until coarsely ground (do not purée).
- Form Patties: Add ground salmon and panko to the bowl with the egg mixture. Gently fold to combine. Shape into 4 patties, about 1 inch thick.
- Make Glaze: Whisk orange juice, honey, and remaining 1 tbsp harissa paste in a small bowl.
- Cook: Heat olive oil in a large nonstick skillet over medium heat. Cook patties for 3-4 minutes until golden brown. Gently flip and cook 1 minute.
- Glaze: Reduce heat to medium low. Pour glaze over patties. Cook 3 more minutes, spooning glaze over patties frequently, until sauce is thickened and salmon is cooked through (internal temp of at least 125°F).
- Serve: Garnish with reserved scallion greens and cilantro. Spoon extra glaze from pan over the top.
