This Lemon-Pepper Seasoning is a quick and easy way to bring some zip and zing to everything from chicken to pasta sauces to roasted vegetables.

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I spend a lot of time here at FFF HQ poring over recipes, trying to find inventive meals that you will love to make and love to eat. Usually I evaluate different dishes from different ethnic cuisines. I consider obscure spices and novel cooking methods. But sometimes I catch myself overcomplicating matters. Sometimes, something as simple as, say, this Lemon-Pepper Seasoning recipe is enough to transform the staid into the stupendous.
I make so much of this seasoning at once because I find I am constantly turning to it, no matter what I’m cooking up. That’s just how versatile it is. Grilled chicken lacking that oompf? Add the seasoning. Veggies tasting pretty vacant? Add the seasoning. Whether I’m out at the barbecue or simmering a sauce, this flavorful mix is never too far away.
Is Lemon Pepper Seasoning Healthy?
As a seasoning mix with only three ingredients, this can be considered healthy. I recommend using organic lemons, though, to avoid the risk of pesticides. (I also notice a difference in taste, though my husband says that’s all in my head.) The sea salt has its health benefits (more on that below) but too much can lead to high blood pressure, so don’t add this seasoning TOO OFTEN.
How is Sea Salt, Table Salt & Kosher Salt Different?
While you can typically substitute one salt for another, they do differ in flavor and potency. First, their origin stories. Sea salt is what is left after evaporating sea water. It can be coarse or fine, and while it does taste different from table salt, the difference is subtle. Table salt (a.k.a. sodium chloride) is mined from underground salt deposits then purified. It is typically fine in texture and neutral in taste. Kosher salt can come from mines or the sea. It is coarse and milder in flavor, and is preferred by many chefs because of its size (bigger granules are easier to handle and measure). I’ll be honest, I don’t spend too much time contemplating my salts, though I rarely cook with table salt (I limit it to its role as a condiment). If I need a pinch, I use kosher, and if I need a greater amount, I turn to sea salt.
INGREDIENTS
- 1/2 cup lemon zest (4-5 lemons)
- 1 1/2 tbsp black peppercorns, freshly ground
- 1 1/2 tbsp sea salt

INSTRUCTIONS
Zest & Mix
Grate the zest from fresh lemons and combine it with freshly ground black pepper.
Dehydrate
Spread the mixture thinly on a baking sheet and let it dry out in the oven.
Blend & Store
Mix in sea salt for balance and store your aromatic lemon pepper seasoning in an airtight container.
Devour!

FAQs & Tips
Assuming the mix is completely dried out, store it in an airtight container in a cool, dark, dry place (like your pantry). I don’t recommend keeping it in the fridge. Condensation can occur, which will lead to clumping. It should last for up to six months.
You can buy zesters. If you’re a bit of a mixologist, I recommend investing in one. They usually feature a built-in channel knife (useful when making certain cocktails) as well as the usual zest holes built for cooking. If you don’t have one, use the smallest holes on your grater (yep, the one you use to grate hard cheeses).
Pick up a pinch and rub your fingers together. If the zest crumbles easily, it’s good to go. If it feels soft and moist, it requires more time in the oven.
It shouldn’t be necessary if you’ve sufficiently spread out the zest on the pan. If you risked overcrowding then a stir might not be a bad idea. This will ensure all the lemon is dried out evenly.
Yep. Set your fryer to a low temperature then add the zest to the basket. It should take a couple of hours. Check up on it after an hour or so and see whether it needs stirring or whether the zest is in fact dry enough (see above on how to tell).

Serving Suggestions
The first dish that probably came to mind was that other truly versatile meal: chicken. Legs, breasts, and wings will all benefit from this seasoning. You can also add it to seafood (e.g., shrimp and fish), veggies, and various starches (e.g., potatoes and pasta). Heck, this is so versatile, you can add it to dessert. Lemon-pepper popcorn, anyone?

Best Lemon Pepper Seasoning
Ingredients
- 1/2 cup lemon zest (4–5 lemons)
- 1 1/2 tbsp black peppercorns freshly ground
- 1 1/2 tbsp sea salt
Instructions
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Preheat your oven to 200°F. Using a fine grater or zester, grate the zest of 4-5 lemons until you have a 1/2 cup of lemon zest.
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In a small bowl, mix the lemon zest with the black pepper.
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Spread the lemon zest and pepper mixture in a thin, even layer on a parchment paper–lined baking sheet. Place in the oven to dehydrate for about 15 minutes, or until the zest is completely dry.
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Remove the baking sheet from the oven. Allow the mixture to cool, then add the sea salt and mix well. If desired, for a finer texture, pulse a few times in a spice grinder or use a mortar and pestle.
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Transfer your homemade lemon pepper seasoning to an airtight spice jar or container.
Nutrition
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