01 - Cut the salmon into chunks and pulse in a food processor until a coarse mixture forms—not a paste. Transfer to a mixing bowl.
02 - Add harissa paste, minced garlic, scallions, cilantro, cumin, panko breadcrumbs, sesame seeds, salt, pepper, and the egg to the salmon. Mix until just combined, being careful not to overwork the mixture.
03 - With damp hands to prevent sticking, shape the mixture into 8 small patties. Sprinkle extra sesame seeds on top, pressing gently to adhere.
04 - Heat olive oil in a large nonstick skillet over medium-high heat. Fry the patties for 3-4 minutes per side, or until golden brown and cooked through.
05 - Serve hot, garnished with extra cilantro sprigs or lemon wedges if desired. Pair with yogurt sauce, fresh salad, or stuff into pita bread.