433 lemon butter recipes

Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Crunchy toasted coconut and oat crust layered with a creamy lemon yogurt filling and topped with more golden coconut. A chilled, no-fuss dessert that cuts into tidy squares.

Plump oysters rolled in cracker crumbs and broiled with lemon butter until golden and crispy on the outside, briny and tender within. Just 5 ingredients and 20 minutes.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Poppy seed cake with lemon glaze baked in a bundt pan. Pureed apricots replace butter for moisture, egg whites provide lift, and a tangy lemon glaze drizzles over the top. No butter, no yolks.

Silky homemade apricot honey butter with fresh lemon, lemon zest, and crystallized ginger. No added sugar, no pectin, and keeps frozen for up to 6 months.

Crispy deep-fried samosas with spiced curried meat filling wrapped in homemade pastry. Seasoned with garam masala, fresh ginger, and mint, these golden triangles shatter at first bite.

Mixed red greens and pear salad with a toasted hazelnut vinaigrette made with lemon juice and lemon zest. A light, elegant fall salad with radicchio, endive, and butter lettuce.

Avocado Butter blends mashed avocado with lemon juice, onion powder, and garlic into a smooth, creamy dairy-free spread. Five minutes, five ingredients, and a butter substitute that actually tastes good.

Garlic asparagus finished with a bright squeeze of lime instead of the usual lemon. Fresh spears sauteed with garlic, shallots, and a little butter for a fast, light vegetable side.

Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.

Spinach feta rolls: crisp phyllo wrapped around a lemon-bright spinach, feta, and dill filling, baked golden and sliced into bite-sized pieces. A lighter, healthier spanakopita made with egg-white wash instead of butter.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

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

How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.