Dice the onion and saute it in about 1 tbsp of olive oil on medium heat for 3-4 minutes until its soft.

Mince the salmon up using a sharp knife, or pulse for 30-40 seconds in a food processor. The texture should be mostly ground up with some pieces left

Transfer it to a bowl and add in the sauteed onion with all of the remaining ingredients for the harissa salmon patties.

Mix everything together with your hands or rubber spatula until everything is evenly incorporated.

Scoop out about 1/4 cup of the mixture to form small, palm sized patties. I like to layer them on a parchment lined plate or sheet pan

Once all of the patties are made, combine the sesame panko coating ingredients together and press some of that mixture onto both sides of each patty. I sprinkle some over the top of each burger then press it in with my fingers

Heat a large skillet with about 2 tbsp of olive oil on medium/low heat. Once hot, cook each salmon patty for about 2-3 minutes per side, until browned

To make the chipotle tahini, add everything into a blender and blend until smooth. You can also add everything to a shallow glass or bowl and blend everything with an immersion blender

Serve the salmon patties with the chipotle tahini and your favorite sides

The salmon burgers can be made ahead and frozen cooked or uncooked for up to 2 months.