581 lemon sauce recipes

Chicken scallopini uses pounded chicken breasts with a crispy Italian breadcrumb crust and a quick lemon-caper butter pan sauce. Italian restaurant classic ready in under 20 minutes.

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.

Sauteed orange roughy in white wine with garlic, dill, and mushrooms. A light, quick-cooking fish dinner ready in under 30 minutes with a simple pan sauce and fresh lemon.

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.

This versatile salsa is a tasty twist on an old favorite and can be enjoyed in many ways from tacos to salad.

Tender bay scallops in a light thyme-nutmeg cream sauce tossed with pasta shells and finished with fresh parsley and lemon zest. Elegant enough for date night, easy enough for a weeknight.

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.

Halibut piccata broiled with Parmesan and served with a white wine, lemon, and caper sauce. A lighter fish take on classic chicken piccata ready in 30 minutes.

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.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

One-skillet braised chicken breasts with sweet leeks and mushrooms in a white wine pan sauce, finished bright with kalamata olives, capers, and a squeeze of lemon. A simple Mediterranean dinner from a single pan.

Veal scallops pounded thin and sauteed in olive oil, topped with wilted spinach, capers, and lemon in a reduced chicken stock sauce. Six ingredients, 30 minutes, light and elegant.

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.

Broiled scallop and mushroom skewers marinated in olive oil, lemon juice, garlic, bay leaf, and coriander seeds. A simple seafood brochette served with tartar sauce.