1,106 lemon pepper recipes

This technique will give you delicious, moist salmon every time--just don't overdo the cooking! The broiler bit isn't mandatory, it just gives a nice finish.

Grilled salmon kabobs marinated in olive oil, lemon juice, and dill, threaded with mushroom caps. Serve with boiled potatoes and fresh dill for a simple, elegant meal.

Italian marinated chicken with a bright lemon-and-herb marinade of olive oil, basil, oregano, and garlic. Grills, bakes, or broils with equal success after a 2-hour soak.

Herb-tomato grilled chicken brushed with a tangy ketchup, lemon, garlic, and basil basting sauce slipped under the skin so flavor reaches the meat. Smoky, juicy, charred bone-in chicken straight off the grill.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.

A bold seafood marinade and grilling sauce with coffee liqueur, citrus, hot sauce, fresh ginger, and dill. Shake it up in a jar and let it transform any fish on the grill.

Grilled tuna steaks with citrus shallot vinaigrette featuring blanched lemon and lime peel, rice vinegar, shallots, and a touch of red pepper flakes. A quick 30-minute summer seafood dinner with a bright, restaurant-style finish.

Butterflied leg of lamb marinated overnight in pomegranate juice, red wine, garlic, and basil, then grilled or roasted. A show-stopping Persian-inspired main course.

Caesar salad with thinly sliced fennel, red bell pepper, and toasted walnuts in a classic anchovy-garlic-Parmesan dressing. A fresh twist on the original with extra crunch.

Dramatic flambéed steak Diane with brandy flames and rich pan sauce. Classic tableside preparation brings French restaurant flair to your home kitchen.

Grecian chicken and potatoes baked in a lemon-oregano-garlic marinade, with sliced red potatoes roasted over onions in buttery lemon broth. Classic taverna-style Sunday dinner.

Fresh tuna burgers with basil, mint, lemon zest, and red chili, grilled and stacked on whole-wheat ciabatta with wasabi mayonnaise. A lighter burger with a Thai-Japanese lean.

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

Citrus fennel shrimp marinated overnight in lemon, lime, crushed fennel seeds, garlic, and olive oil, finished with fresh tarragon. A chilled make-ahead seafood dish.

Lemon Pasta Salad with Peppercorn-Coconut Glaze recipe