It’s so easy to make lemon pepper seasoning yourself. You just need 3 ingredients: lemon zest, kosher salt, and freshly cracked black pepper. That’s it!
Every time I try to get fancy with seasonings and rubs, I swear I’m always disappointed. “If I’m adding lemon, I should definitely add garlic. And why not a little onion powder? Should I add some soy and olive oil and just do a marinade?” Okay, yes, delicious, too, but somehow I’ve totally strayed from the original vision.
Sometimes simple is good. And if this rub is anything, it’s simple. (And also good.)
Let’s talk just how simple: After drying the lemon zest by baking it in the oven, you simply mix it with the salt and the pepper. You can keep it in your cupboard for up to 3 months, so long as the zest is totally dry.
I love lemon pepper seasoning for chicken breasts, shrimp, salmon, and white fish. It’s one of my go-to seasonings when I sous vide or grill!
Get the Recipe:
3 Ingredient Lemon Pepper Seasoning
Ingredients
- 4 lemons, large
- 1 1/2 tbsp kosher salt
- 1 1/2 tbsp freshly cracked black pepper
Instructions
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
- Grate the lemons, being careful to leave as much of the white pith behind as possible.
- Add the lemon zest to the parchment lined baking sheet and spread into as thin of a layer as you can. Bake in preheated oven for 15-20 minutes, until zest is dry. Let cool on counter for 20-30 minutes, until completely cool to the touch.
- Add the zest to a jar with the black pepper and kosher salt. Add the lid and shake to mix.
- I love this seasoning on chicken, seafood, and pork!
