My February Hero: Harissa–Coriander Salmon with Charred Lemons & Tahini–Dill
February is when I crave heat—not just spicy, but that big, blistering oven swagger that makes dinner feel alive. This Harissa–Coriander Salmon Traybake was born from two places: Tel Aviv’s punchy, lemony spice and London’s very real “I’m cold and I need efficiency” weeknight mood.
I grew up with fish on the table that smelled like the sea and citrus—someone always squeezing lemon a little too aggressively. Years later, in a tiny London kitchen, I started throwing lemons straight onto a ripping-hot tray until they went smoky and sweet. That char is the whole point: it turns brightness into depth.
What makes this dish special to me is the drama-to-effort ratio. The fennel roasts into silk, the artichokes go crispy at the edges like little salty petals, and the salmon gets that harissa lacquer. Then—my favorite part—I spoon on a showy tahini–dill emulsion like I’m plating in a restaurant, because sauce deserves a spotlight.
Make it yours: swap dill for mint or parsley, add chickpeas to roast under the salmon, or finish with pomegranate seeds for crunch and pop. More herbs is always the answer.
Featured Recipe
High-Heat Harissa–Coriander Salmon Traybake with Charred Lemons, Crispy Artichokes & a Showy Tahini–Dill Emulsion
This is my February-at-home dinner: a loud, high-heat salmon traybake where everything gets a little blistered and dramatic—charred lemons, roasted fennel, and crispy-edged artichokes. Then I pull the whole thing together with a glossy tahini–dill emulsion that I spoon on like a restaurant sauce (because yes, sauce should get the spotlight). It tastes like Tel Aviv heat with a London-style sheet-pan efficiency.
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Ingredients
- 4 Salmon fillets (skin-on preferred, 150–180 g each)(Center-cut if possible for even cooking)
- 2 Fennel bulbs(Sliced into 1 cm wedges; fronds reserved)
- 400 g Jarred artichoke hearts (in brine or oil), drained well(Pat very dry for crisp edges)
- 250 g Cherry tomatoes(Optional but gorgeous for bursty sweetness)
- 2 Lemons(1 sliced into thick rounds; 1 juiced for sauce)
- 6 tbsp Extra-virgin olive oil(Divided)
- 2 tsp Kosher salt(Plus more to taste)
- 1 tsp Black pepper(Freshly ground)
- 2 tsp Ground coriander(For the salmon rub)
- 1 tsp Sweet paprika
- 1 tsp Aleppo pepper (or mild chili flakes)(Adjust heat to taste)
- 4 cloves Garlic(2 finely grated for sauce; 2 smashed for tray)
- 2 tbsp Harissa paste(Use rose harissa if you like floral heat)
- 1 tbsp Honey(Balances the char + tahini)
- 5 tbsp Tahini (well-stirred)(My forever hero)
- 6 tbsp Ice-cold water(You may need a touch more to loosen)
- 1 tsp Dijon mustard(Helps the emulsion stay glossy)
- 20 g Fresh dill(Finely chopped; plus extra for finishing)
- 15 g Fresh parsley or mint(Roughly chopped for finishing)
- 2 tbsp Toasted sesame seeds(For texture on top)
- 2 tbsp Capers (optional)(Crispy-salty pops if you love them)
- to garnish Fennel fronds(Used as a finishing garnish but not listed in ingredients)
Instructions
- 1
Heat the oven to 250°C / 485°F (or as hot as your oven safely goes). Put a large sheet pan in the oven to preheat—this is how we get that aggressive, restaurant-style sizzle without frying anything.
10 min
Tip: A preheated pan is the difference between ‘roasted’ and ‘blistered.’
- 2
In a bowl, toss 2 fennel bulbs, 400 g Jarred artichoke hearts (in brine or oil), drained well, 250 g Cherry tomatoes, 1 Lemon rounds, 2 cloves Garlic, smashed, 3 tbsp Extra-virgin olive oil, 1 tsp Kosher salt, and 1 tsp Black pepper. Toss like you mean it—coat every surface so the high heat can do its caramelizing job.
5 min
Tip: Dry artichokes thoroughly; wet artichokes steam and go soft instead of crisp at the edges.
- 3
Carefully pull out the hot sheet pan. Tip the vegetables onto it in a single layer (use tongs—everything will hiss). Roast until fennel is browned at the edges and artichokes are crisping, shaking once halfway.
15 min
Tip: Crowding = steaming. If your pan is small, use two pans.
- 4
While the veg roast, rub the salmon: mix 2 tsp Ground coriander, 1 tsp Sweet paprika, 1 tsp Aleppo pepper (or mild chili flakes), remaining 1 tsp Kosher salt, 2 tbsp Extra-virgin olive oil, 2 tbsp Harissa paste, and 1 tbsp Honey into a paste. Coat the flesh side of each 4 Salmon fillets (skin-on preferred, 150–180 g each) piece.
5 min
Tip: This rub is built for high heat: spice + fat + a little sugar = gorgeous lacquer.
- 5
Make the showy tahini–dill emulsion: in a bowl whisk 5 tbsp Tahini (well-stirred), juice of 1 Lemon, 2 cloves Garlic, grated, 1 tsp Dijon mustard, and a pinch of salt. It will seize—good. Slowly whisk in 6 tbsp Ice-cold water, a tablespoon at a time, until glossy and spoonable. Fold in 20 g Fresh dill.
6 min
Tip: Ice-cold water gives you that pale, silky tahini magic. If it goes too thick, whisk in a splash more water.
- 6
Pull the pan. Nestle salmon among the vegetables (skin-side down). Roast until 4 Salmon fillets (skin-on preferred, 150–180 g each) is just cooked through and still juicy, depending on thickness.
6 min
Tip: I like 52–55°C / 125–131°F in the thickest part. If you don’t have a thermometer: the center should flake but still look slightly translucent.
- 7
Optional but worth it: switch to broil/grill for 60–90 seconds to blister the lemon and deepen the salmon’s lacquer. Watch like a hawk.
2 min
Tip: Harissa + honey can go from ‘glossy’ to ‘burnt’ fast under the broiler.
- 8
To plate like I do at home: swoosh tahini–dill emulsion on each plate (or a big platter). Pile the roasted fennel, artichokes, tomatoes, and charred lemon on top, then set salmon over everything. Finish with Fennel fronds, 15 g Fresh parsley or mint, 2 tbsp Toasted sesame seeds, and 2 tbsp Capers (optional) if using. Squeeze the hot roasted lemon rounds over the top at the table.
4 min
Tip: Sauce under + sauce over = drama and control. It keeps the salmon crisp-ish on top and luxurious underneath.
Chef's Notes
This dish is my love letter to the Tel Aviv traybakes I grew up with—everything loud and charred and piled onto one platter—plus the London habit of making a sauce that looks like it came from a tiny squeeze bottle in a serious kitchen. If you can’t find good fennel, swap in thick wedges of red onion and a handful of torn kale added for the last 3 minutes (it goes crispy at the edges). If you want extra crunch, scatter toasted chopped almonds or pistachios right at the end—just don’t skip the herbs; they’re the ‘fresh volume knob’ that makes the whole tray sing.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.