Create the perfect balance of salty and zesty with this easy homemade Lemon Pepper Seasoning. It’s ideal for breading chicken, stirring into marinades and sauces, or simply sprinkling over roasted vegetables and avocado toast. Making your own blend lets you control the ingredients—this mix is sugar free, gluten free, and contains no artificial additives. Homemade blends are flexible, flavorful, and convenient to keep in the pantry.
Table of contents
- Ingredients
- Instructions
- How to make dried lemon zest
- How to make lemon pepper marinade
- How to make lemon pepper sauce
- Other ways to use it
- Recipe tips
- More homemade seasonings
I enjoy crafting my own seasoning blends—it’s one of the best ways to boost flavor in everyday recipes. With a pantry stocked with homemade spice mixes you can quickly elevate chicken, fish, vegetables and more. This lemon pepper seasoning is a bright, versatile blend that works with many proteins and vegetables. I recommend making a double batch so you always have some on hand.
Ingredients
For exact quantities, see the recipe card at the bottom of this page.
- Granulated lemon peel (or dried lemon zest). You can buy granulated lemon peel or prepare dried lemon zest at home.
- Coarse-ground black pepper — coarse grind adds pleasant texture to the blend.
- Sea salt or kosher salt — both work well; use whichever you prefer for seasoning.
- Garlic powder or granulated garlic — granulated garlic resists clumping better than finely ground powder.
- Onion powder or granulated onion — granulated onion also helps prevent clumping and adds depth of flavor.
Instructions
- Measure and combine all ingredients in a small bowl.
- Stir until well mixed, then transfer to an airtight container.
- Store in a cool, dry pantry for up to 6 months. The oils in lemon peel and pepper lose potency over time, so use within that period for best flavor.
In five minutes you’ll have a bright, zesty seasoning ready to use on countless dishes.
How to make dried lemon zest
If fresh lemons are abundant, make your own dried zest to use in this seasoning.
- Preheat the oven to 170°F (or the lowest temperature setting). A low, warm oven will dry the zest without cooking it.
- Use a microplane or fine grater to zest 3–4 large lemons, yielding about 3 tablespoons of zest.
- Spread the fresh zest evenly on a parchment-lined baking sheet and place in the oven for 20–25 minutes to dry.
- Remove and let cool completely before using or storing. Store dried zest in an airtight container.
How to make lemon pepper marinade
Turn the dry seasoning into a quick marinade for chicken, pork or seafood.
- In a bowl, combine 3 tablespoons lemon pepper seasoning, 3 cloves minced garlic, 2 tablespoons lemon juice, and 1/4 cup olive oil.
- Use to marinate up to 2 pounds of chicken, pork chops, or shrimp. Marinate at least 30 minutes, up to 4 hours for best flavor.
- Remove protein from the marinade and cook as desired—grill, bake, or pan-sear.
How to make lemon pepper sauce
Create a simple, zesty sauce to toss with wings, vegetables or pasta.
Combine 1/4 cup melted butter, 3 tablespoons lemon pepper seasoning, and 2 tablespoons lemon juice. Toss with two pounds of cooked wings, drizzle over roasted vegetables, or mix into hot pasta for a quick bright sauce.
Other ways to use it
- Season chicken breasts, thighs or wings before cooking for an easy weeknight meal.
- Toss with vegetables such as broccoli, cauliflower, or zucchini before roasting.
- Sprinkle over avocado toast for a bright, savory finish.
- Toss grilled asparagus with olive oil, lemon juice, and a pinch of lemon pepper before serving.
- Season corn on the cob after basting with butter for a zesty kick.
- Sprinkle on seafood like salmon, scallops, or snapper before cooking.
- Use as a finishing seasoning on eggs, in dressings, or mixed into compound butter.
Recipe tips
- This recipe yields about 8 tablespoons of lemon pepper seasoning. If you use it often, double the recipe and store in an airtight jar labeled with the date.
- Store the mix in a dry, cool place away from direct sunlight. Flavor will remain best for up to six months.
- To add heat, stir in 1/2 teaspoon red pepper flakes or a pinch of cayenne.
- Use coarse textures—coarse pepper and granulated citrus—so the seasoning has both flavor and pleasant mouthfeel.
- Because this blend contains no sugar and is gluten free, it fits many dietary approaches including keto and Whole30-style plans.
More homemade seasonings
Once you start making blends at home, it’s easy to create a flavorful pantry. Try other dry mixes like chicken wing seasoning, poultry rubs, or a classic steak seasoning to keep meals simple and delicious.
Lemon Pepper Seasoning
Create the perfect blend of salty and zesty flavors with this easy homemade Lemon Pepper Seasoning. It’s perfect for breading chicken, making marinades and sauces, or sprinkling over roasted vegetables and avocado toast. This blend is sugar free, gluten free, and made without artificial ingredients.
Servings: 8 tablespoons • Prep time: 5 minutes • Total time: 5 minutes • Author: Whitney Bond
Ingredients
- 3 tablespoons dried lemon zest or granulated lemon peel
- 3 tablespoons coarse-ground black pepper
- 1 tablespoon salt (sea salt or kosher)
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
Instructions
- Combine all ingredients in a small bowl and stir until evenly mixed.
- Transfer to an airtight container and store in the pantry for up to 6 months.
Notes
- To make your own dried lemon zest, zest 3–4 lemons, spread zest on a parchment-lined sheet, and dry in a 170°F oven for 20–25 minutes. Cool before using.
- The blend will remain safe beyond six months, but lemon and pepper oils lose potency over time; use within six months for best flavor.
- This recipe makes approximately 8 tablespoons of seasoning. Adjust quantities as needed.
Nutrition (per tablespoon)
Approximate values: 10 kcal, 3 g carbohydrates, 0.4 g protein, 0.1 g fat, 873 mg sodium. Values are estimates and will vary based on exact ingredients used.