Prepare the egg mixture by whisking together the finely grated orange zest, egg, 2 tablespoons of harissa paste, and kosher salt until well combined.

Process the white parts of the scallions and fresh cilantro leaves in a food processor, then add to the egg mixture and blend thoroughly.

Add the skinless salmon fillets to the food processor with the herb mixture and pulse gently until coarsely ground.

Fold the salmon mixture into the egg and herb mixture, then mix in the panko breadcrumbs until fully combined.

Shape the mixture into four equal patties, each about 1 inch thick, and place on a plate lined with parchment.

Create the glaze by mixing together orange juice, honey, and remaining harissa paste until smooth.

Heat olive oil in a skillet over medium heat and sear the patties for 3-4 minutes until golden-brown.

Flip the patties and cook for 1 minute, then pour the glaze over them and cook for another 3 minutes until fully cooked.