Harissa Orange Salmon Patties with Sticky Glaze
These easy, gourmet salmon paties are bursting with flavor! Smoky harissa and bright orange zest are mixed into tender salmon, pan-seared, and glazed for a 30 minute dinner that's anything but boring.
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.
Notes
For best results, chill shaped patties for 20 minutes before cooking to prevent breakage. Canned salmon (16 oz, drained) can be used; flake with a fork and skip the food processor step.