Lemon Pepper Recipe

Prepare zest

Wash and dry 1–2 medium lemons. Use a microplane or fine grater to remove the yellow zest only (avoid white pith). You should yield about 2 tablespoons of zest from two medium lemons.

Dry the zest (optional for longer storage)

If you want a shelf-stable dry seasoning, spread the fresh zest in a single layer on a small plate or baking sheet and let it air dry at room temperature for 2–4 hours, or gently dry in a 200°F (95°C) oven for 10–15 minutes until slightly dry but not brown. Cool completely before mixing with dry ingredients.

Combine ingredients

In a small bowl, combine 2 tbsp lemon zest (dried or freshly grated), 2 tsp cracked black pepper, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley, and 1 tsp granulated sugar (optional). Stir thoroughly with a small whisk or spoon until uniform.

Adjust texture

If the mixture feels too coarse, pulse it 2–3 times in a spice grinder or clean coffee grinder to reach the desired texture (especially if you dried the zest). If using fresh zest for immediate use, skip grinding to preserve bright citrus oil.

Add lemon juice (for a bright wet version)

For a bright, slightly paste-like version (good as a rub), add 1 tbsp fresh lemon juice to the combined mixture and stir to form a loose paste. Use immediately or refrigerate up to 3 days.

Store

For the dry mix: place in an airtight jar and store in a cool dark place up to 1 month. For the wet/paste mix with lemon juice: store in the refrigerator up to 3 days.

Prep protein or vegetables

Pat protein or vegetables dry. Brush the surface lightly with 1 tsp neutral oil or melted butter per 1 lb to help the seasoning adhere.

Apply seasoning

Sprinkle or rub 1–2 teaspoons of the lemon pepper mix per serving onto the oiled surface, pressing gently so it adheres. For wet paste, smear 1 tsp per serving and let sit 5–10 minutes before cooking to let flavors penetrate.

Cook as desired

Grill, roast, sauté, or bake the seasoned item according to your main recipe. Lemon pepper pairs well with chicken, fish, shrimp, roasted vegetables, and potatoes. Cooking times depend on the main ingredient.

Finish and serve

After cooking, optionally sprinkle a little extra cracked black pepper and a small pinch (about 1 tsp total divided) of freshly shredded lemon zest over the finished dish for a bright finish. Serve immediately.