Lemon Pepper Seasoning

Besides fresh lemon juice, whenever that little added tangy flavor is needed to season fish, chicken, soups or salads, this Lemon Pepper Seasoning always works. Made with pantry staples and without all the salt that store bought brings, too.

Lemon Pepper Seasoning

This has to be one of my favorite go to seasonings for all things seafood and chicken. It’s bright, citrus tang and peppery flavors accentuate and add to, not take over, whatever you put this on.

Five ingredients is all it takes to make this one.

What’s in Lemon Pepper Seasoning?

Keeping things simple its dried, minced lemon peel, black pepper, kosher salt, garlic and onion powders. Simply add to a mason jar with lid, shake and store.

Dried Lemon Peel?

I get my dried lemon peel from Penzys (in store or online). I typically make my spice and seasoning blends in small amounts to stay fresh. For this recipe I used half of a 1.6 oz (1/2 cup) jar, which was a 1/4 cup measured.

IF MAKING YOUR OWN DRIED LEMON: I would use the zest from 4-5 lemons, spread it on a parchment paper lined baking sheet and dry in a 200°F oven, for about 15 minutes (keep your eyes on it), time may vary per oven, for more or less.

This is something I use when making my Chicken Piccata and just used on my Baked Fish Sticks, I hope you give them a try too and dunk them in this amazing Tartar Sauce. 🙂 Enjoy!

Lemon Pepper Seasoning

Lemon pepper seasoning adds tangy flavor to season fish, chicken, soups or salads. Make this seasoning blend recipe with just 5 ingredients!

5 from 2 votes

Print Pin Rate

Course: spice blends

Cuisine: American

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 24 tsp

Calories: 3kcal

Author: Kevin Is Cooking

Ingredients

• 1/4 cup dried minced lemon peel (See Note 1)
• 2 tbsp black pepper
• 1 tbsp salt
• 2 tsp garlic powder
• 1 tsp onion powder

Instructions

• Mix all ingredient sin a small bowl or jar with lid. Stir or shake to mix and store in sealed container. If you want it finer, pulse several times in a food processor or blender or spice grinder.

Notes

1. I get my dried lemon peel from Penzeys (in store or online). I typically make my spice and seasoning blends in small amounts to stay fresh. For this recipe, I used half of a 1.6 oz (1/2 cup) jar, which is a 1/4 cup measured.

IF MAKING YOUR OWN DRIED LEMON: I would use the zest from 4-5 lemons, spread it on a parchment paper lined baking sheet and dry in a 200°F oven, for about 15 minutes (keep your eyes on it), time may vary per oven, for more or less.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 291mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!