371 lemon butter sauce recipes

Grilled chicken halves stuffed under the skin with blanched garlic and Italian parsley, finished with a lemon-butter garlic sauce. Simple, fragrant, and charcoal-kissed.

Butter-seared halibut steaks baked with strips of smoked salmon, lemon-sherry pan sauce, and walnuts. An elegant seafood dinner ready in 20 minutes with just a handful of ingredients.

Pan-seared chicken breasts with a quick lemon-butter pan sauce and fresh cracked pepper. Five ingredients, one skillet, and a weeknight dinner that feels like a bistro meal.

Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.

Baked chicken Excelsior bastes chicken breasts in lemon-paprika butter, then bathes them in a creamy sour cream, sherry, and mushroom sauce for the last stretch in the oven. A retro, dinner-party-worthy chicken with a silky finish.

Norwegian pan-fried trout in sour cream sauce with lemon and parsley. Whole fish, flour-dredged and fried in butter, with a quick pan sauce from the drippings.

Savoury salmon bread cases with flaked salmon in a creamy white sauce with gherkins, mayonnaise, and lemon juice, spooned into crispy buttered bread cups. A retro appetizer or light lunch.

Breaded pork tenderloin medallions pan-fried in butter and olive oil, then topped with a white wine mushroom sauce finished with lemon juice. Classic bistro technique, weeknight timing.

Seared beef tenderloin with a three-citrus butter sauce made from lemon, lime, and orange juice reduced with red wine. Restaurant-level elegance, surprisingly simple.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Flour-dredged chicken browned in butter, then baked in a lemon-mint sauce with brown sugar and paper-thin lemon slices on top. A bright, herbaceous Greek-inspired casserole with a sweet citrus kick.

Pan-seared sea scallops sauteed with mushrooms, shallots, garlic, and scallions in a butter and white wine sauce. A restaurant-quality seafood dinner with a rich, lemon-bright pan sauce.

Veal scaloppine pounded thin, pan-seared in butter and olive oil, then finished with a lemon, caper, garlic, and parsley pan sauce. Classic Italian technique, ready in 30 minutes.

Pork piccata with Parmesan-crusted tenderloin medallions pan-fried in garlic butter, served with a creamy caper and lemon sauce. A quick Italian-style weeknight dinner.

Crab and mushroom stuffing for flounder with scallions, bread crumbs, lemon juice, and butter. Baked at high heat and served with Mornay sauce.