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High-Heat Harissa–Coriander Salmon Traybake with Charred Lemons, Crispy Artichokes & a Showy Tahini–Dill Emulsion

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.

Yael Mizrahi
Yael Mizrahi
Prep: 20 minutes
Cook: 25 minutes
4
medium
dinner
traybakehigh-heat roastingsalmon dinnertahini sauce+1

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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. 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. 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. 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. 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. 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. 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. 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. 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.

Frequently Asked Questions

How long does High-Heat Harissa–Coriander Salmon Traybake with Charred Lemons, Crispy Artichokes & a Showy Tahini–Dill Emulsion take to make?

High-Heat Harissa–Coriander Salmon Traybake with Charred Lemons, Crispy Artichokes & a Showy Tahini–Dill Emulsion takes about 45 minutes total. That includes 20 minutes of prep and 25 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for High-Heat Harissa–Coriander Salmon Traybake with Charred Lemons, Crispy Artichokes & a Showy Tahini–Dill Emulsion?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for High-Heat Harissa–Coriander Salmon Traybake with Charred Lemons, Crispy Artichokes & a Showy Tahini–Dill Emulsion?

The main ingredients are: Salmon fillets (skin-on preferred, 150–180 g each), Fennel bulbs, Jarred artichoke hearts (in brine or oil), drained well, Cherry tomatoes, Lemons, Extra-virgin olive oil, Kosher salt, Black pepper, Ground coriander, Sweet paprika, Aleppo pepper (or mild chili flakes), Garlic, Harissa paste, Honey, Tahini (well-stirred), Ice-cold water, Dijon mustard, Fresh dill, Fresh parsley or mint, Toasted sesame seeds, Capers (optional), Fennel fronds.

What type of meal is High-Heat Harissa–Coriander Salmon Traybake with Charred Lemons, Crispy Artichokes & a Showy Tahini–Dill Emulsion?

High-Heat Harissa–Coriander Salmon Traybake with Charred Lemons, Crispy Artichokes & a Showy Tahini–Dill Emulsion is categorized as: dinner.