The best weeknight dinners have a short ingredient list, require minimal hands-on prep, and come together quickly at a time of day when my energy is fading. Did I mention that it helps when those dinners taste amazing too? Some of my favorite meals that check all of these boxes include creamy pepperoncini chicken skillet, one-pot Cajun pasta, and this recipe for harissa orange salmon patties.
These patties start like most other salmon or tuna cakes, by binding fresh or canned salmon together with breadcrumbs and an egg. They’re seasoned with orange zest and harissa paste, then seared until golden-brown and finished with a sweet-and-spicy glaze made from honey, orange juice, and harissa paste. It’s so delicious and simple to make that it’s become a weekly staple in my kitchen. Once you try it, it might become one of your favorites too.
Why you’ll love it
- It doesn’t get more flavorful than this. Fresh orange zest and harissa paste infuse the salmon patties with incredible flavor. It’s the honey-sweetened harissa and orange glaze that elevates this dish to something you never thought you could make at home.
- Perfect for a quick lunch or dinner. These salmon patties come together in just over 30 minutes, plus you can get ahead on prep by forming the patties up to a day in advance.
Key ingredients in harissa orange salmon patties
- Salmon: Make the patties with skinless salmon fillets, or opt for canned salmon instead (see recipe notes).
- Orange: Use the zest and juice from one navel orange. Its sweet, floral flavor balances the heat of the harissa paste.
- Harissa paste: Harissa paste is thicker than harissa sauce, and that’s what you’re looking for in this recipe. The spice level varies between brands of harissa paste, so taste it before adding to the recipe. If the paste is quite spicy, you can adjust the amount called for in the recipe to your liking, while leaving the other ingredient amounts the same. New York Shuk and Mina are popular brands of harissa paste you might see in your grocery store.
- Honey: This sweet syrup balances the flavors and helps thicken the glaze.
Harissa Orange Salmon Patties
Serves 4
Finely grated zest from 1 medium orange (about 2 tablespoons)
1 large egg
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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
1. Whisk the finely grated zest from 1 medium orange, one large egg, 2 tablespoons of the harissa paste, and 3/4 teaspoon kosher salt together in a large bowl.
2. Coarsely chop the white parts of 3 medium scallions and add to a food processor. Finely chop the scallion greens and reserve for garnish.
3. Add 2 tablespoons fresh cilantro leaves to the food processor and pulse until the scallions are broken down into very small pieces, four to six (1-second) pulses. Add 1 pound skinless salmon pieces and pulse until coarsely ground, eight to 10 (1-second) pulses.
4. Add the salmon mixture and 2/3 cup panko breadcrumbs to the egg mixture. Gently fold together with a flexible spatula until combined.
5. Divide the salmon mixture into four portions (about 3/4 cup or 5 ounces each). Form each one into a patty about 1 inch thick and 3 1/2 inches wide.
6. Whisk 1/4 cup orange juice, 3 tablespoons honey, and the remaining 1 tablespoon harissa paste together in a small bowl.
7. Heat 1 tablespoon olive oil in a large (12-inch) nonstick or cast-iron skillet over medium heat until shimmering. Swirl so that the oil coats the bottom of the pan. Using a wide, flat spatula, gently transfer the patties to the pan and cook until golden-brown on the first side, 3 to 4 minutes. Flip the patties and cook for 1 minute.
8. Reduce the heat to medium-low and pour the sauce over the patties. Cook, spooning some of the sauce over the patties as they cook, until the sauce is thickened and the salmon is just cooked through, about 3 minutes. An instant-read thermometer inserted into the center of the salmon patties should register at least 125 F. Garnish with the scallion greens and chopped fresh cilantro leaves if desired.
Recipe notes
Canned salmon substitution: Substitute 16 ounces canned salmon, drained, for the salmon fillets. Finely chop the scallion whites in Step 2. Skip Step 3 and add the scallion whites, salmon, and 2 tablespoons finely chopped fresh cilantro leaves to the panko and egg mixture in Step 4. Cook until golden-brown on both sides, no need to cook to 125 F.
Make ahead: The salmon patties can be mixed together and shaped up to one day in advance and refrigerated in an airtight container.
Storage: Leftovers can be refrigerated in an airtight container for up to two days.
(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].)