Begin by dicing the yellow onion finely. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onion and sauté for 3-4 minutes until softened.

Chop skinless salmon into small pieces or pulse in a food processor until mostly ground but still chunky.

In a large mixing bowl, combine minced salmon, sautéed onions, 2 tablespoons of harissa, egg, lemon juice, Dijon mustard, and panko crumbs. Add parsley, scallions, garlic powder, smoked paprika, salt, and black pepper. Mix gently.

Scoop about 1/4 cup of the mixture and shape it into palm-sized patties, placing them on a parchment-lined plate.

In a shallow bowl, combine 1/2 cup of panko crumbs with 1/4 cup of sesame seeds. Coat each patty in this mixture.

Heat 2 tablespoons of olive oil in a skillet over medium-low heat. Cook the patties for 2-3 minutes on each side until golden brown.

Prepare the chipotle tahini sauce in a blender by combining tahini, chipotle pepper, lemon juice, and cold water. Blend until smooth.

Transfer cooked patties to a serving dish and drizzle with chipotle tahini sauce. Serve with your favorite sides.