Harissa Sesame Salmon Patties

-1 Dice the onion and saute it in about 1 tbsp of olive oil on medium heat for 3-4 minutes until its soft. 
-1 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 
-1 Transfer it to a bowl and add in the sauteed onion with all of the remaining ingredients for the harissa salmon patties. 
-1 Mix everything together with your hands or rubber spatula until everything is evenly incorporated. 
-1 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
-1 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
-1 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
-1 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
-1 Serve the salmon patties with the chipotle tahini and your favorite sides
-1 The salmon burgers can be made ahead and frozen cooked or uncooked for up to 2 months.