Begin by dicing one yellow onion. In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the diced onion for about 3-4 minutes until it turns soft and translucent.

While the onions cook, take 1 pound of skinless salmon and chop it into smaller pieces. Mince the salmon until it is finely chopped but not puréed.

In a large mixing bowl, combine the sautéed onions with minced salmon, 2 tablespoons of harissa, 1 whisked egg, 1 tablespoon of lemon juice, and 1 tablespoon of Dijon mustard. Add panko crumbs, parsley, scallions, garlic powder, and salt and pepper. Mix until fully incorporated.

Shape about ¼ cup of the salmon mixture into patties, pressing firmly to hold their shape. Place on a parchment-lined plate or tray.

Mix additional panko crumbs, sesame seeds, and a pinch of salt to create the sesame panko coating. Gently press each salmon patty into the coating.

Heat another tablespoon of olive oil in the skillet over medium-low heat. Add the coated patties and cook for about 2-3 minutes on each side until golden brown and crispy.

Prepare the chipotle tahini sauce by combining tahini, chipotle pepper, minced garlic, lemon juice, and cold water in a blender. Blend until creamy, adjusting water as needed.

Remove the patties from the skillet and place them on a serving plate. Drizzle the chipotle tahini sauce over the top or serve it on the side.