Lemon Pepper Seasoning Recipe | Easy Homemade Dry Mix for Fish & Chicken
Bright, zesty homemade lemon pepper seasoning with clean citrus, peppery warmth, and customizable salt. Perfect for quick, flavorful fish and chicken.
Ingredients
Ingredients
- 2 tablespoons dried lemon zest (or lemon peel granules)
- 1 tablespoon coarse ground black pepper
- 1 tablespoon kosher salt (or to taste; optional for low-sodium)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon granulated sugar (optional)
- 1 teaspoon dried parsley or 1/2 teaspoon dried thyme (optional)
Instructions
Instructions
- Measure all ingredients according to the suggested ratios.
- Combine in a small bowl and stir until evenly mixed.
- Adjust salt and pepper to taste, adding more lemon peel 1 teaspoon at a time if you want bigger citrus notes.
- Transfer the blend to an airtight jar and label with the date.
- Optional: To make your own dried lemon zest, zest fresh lemons avoiding the white pith, spread the zest on a parchment-lined tray, and air-dry 12–24 hours or bake at 170–200°F for 20–30 minutes until fully dry and crumbly; cool completely before mixing with the other ingredients.
Notes
Use 1–2 teaspoons per pound of fish and 1–1.5 tablespoons per pound of chicken. For a finishing drizzle, mix 1 teaspoon seasoning with 2 tablespoons melted butter or olive oil. Store in an airtight container in a cool, dark place; best flavor for 3–4 months. For a marinade, mix 1 tablespoon seasoning with 2 tablespoons olive oil and 1 tablespoon lemon juice (marinate chicken 20–30 minutes, fish 10–15 minutes). Variations: add 1 teaspoon citric acid for extra tang, swap in smoked pepper or add 1/2 teaspoon smoked paprika, add 1 teaspoon dried dill or 1 teaspoon rosemary, cut or omit salt, add 1/2 teaspoon crushed red pepper, or increase garlic powder to 2 teaspoons. Avoid using fresh zest in stored blends, ultra-fine pepper, oversalting brined proteins, scorching spices with high heat, and storing near heat or steam.