Harissa Salmon Patties

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Want to feed your family of 4 for $10-$12 USD and still put a delicious meal on the table in quick order?  This staple of my childhood (thanks for showing us frugality Mom) 😍 was and is one of my favorites.  I know Mom was great at making something from nothing and this pantry staple recipe is something I wouldn't hesitate to serve to company.

While I've amped up the flavor with a heft dollop of Harissa, these salmon cakes (or salmon patties as we always called them), are a delicious bite with a savory, soft interior and a crunchy exterior.

I serve them over grits and top with a zingy lemon remoulade.  So easy and this all takes about 20 minutes to put together.

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In fact, this was such a quick dish that I was focusing on filming the whole thing and getting down to the matter of eating when I realized I only had a couple photos to show 🤔

I hope you'll forgive me & let the taste and the video tutorial speak for themselves.

Let's talk Grits - I'm, using instant grits & certainly don't judge busy home cooks for doing the same.  These happened to be jalapeño grits that were given to me by my Mom who "will never get used to spicy food."

To make the grits extra creamy & special, I use coconut milk (or your milk of choice) instead of water.  It makes the grits so divine and then you can stir in a dollop of butter at the end as well to really make these indulgent.  It will be hard to tell that they're from a little brown package.  You can even make them in the microwave.

Harissa Salmon Cakes

Ingredients
Salmon Cakes

• 1 (14.75 oz) can salmon, drained and flaked
• 2 tablespoons harissa (a middle eastern red pepper paste)
• 1 large egg
• 1 cup panko breadcrumbs, divided (or gluten free panko)
• sea salt & pepper to taste

Zesty Lemon Remoulade

• 2 tablespoons mayonnaise
• Juice and zest of ½ lemon
• 1 teaspoon honey
• Sea salt & pepper  to taste

For Serving

• 4 individual packets instant grits, prepared according to package directions, but substitute coconut milk or milk of choice for the water and stir in a dollop of butter after cooking.  Bonus points for finding jalapeño grits.  Those are something next level with these salmon cakes.
• 2 cups milk of choice for the grits (I use coconut milk)
• 4 teaspoons butter

How to Make Air Fryer Salmon Cakes

1. Make the Salmon Mixture
In a medium bowl, combine the flaked salmon, egg, 1/4 cup panko, salt & pepper.
Mix gently until just combined — you want it cohesive, not pasty.
Form into 4 evenly sized patties and place in a shallow dish with the 3/4 cup panko crumbs.
Coat each side well.
If the mixture feels soft, pop it into the fridge for 10 minutes to firm up.


2. Air Fry
Preheat your air fryer to 390°F.
Place salmon cakes on parchment, lightly spray with oil and cook for 10-12 minutes, until golden and crisp on the outside.  Air fryer times will vary.


3. Prepare the Grits
While the salmon cakes cook, prepare instant grits according to package directions, using coconut milk or milk of choice instead of water.. Stir well to keep them smooth and creamy and finish with a small pat of butter.


4. Make the Lemon Remoulade
In a small bowl, stir together: mayonnaise, lemon juice and zest, honey.  Taste and adjust if needed with salt and pepper — it should be bright, creamy, and drizzle consistency.

To Serve
Spoon warm grits into shallow bowls. Top each with a crispy salmon cake and finish with a generous drizzle of lemon remoulade. Add extra lemon zest on top if you’re feeling fancy.
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