5 Ingredient Lemon Pepper Seasoning

a wooden scoop filled with homemade lemon pepper seasoning spilling onto a white wood surface

5 from 9 votes

5 Ingredient Lemon Pepper Seasoning

Skip the store-bought. This homemade lemon pepper seasoning is made with real dried lemon zest and five simple ingredients. No sugar, no citric acid, no Yellow 5. it belongs on everything from game day wings, to Sunday's roast chicken, to weeknight salmon.

Prep Time3

Total Time3

Course: Pantry Staples

Cuisine: American

Servings: servings

Calories: 5kcal

Author: Eden Westbrook

Ingredients

½ cup dried lemon peel
¼ cup coarsely ground black pepper
2 tablespoon granulated garlic
2 tablespoon dried minced onion optional
2 teaspoon kosher salt
1 teaspoon MSG optional

Instructions

In a small mixing bowl, whisk together the dried lemon peel, coarsely ground black pepper, granulated garlic, dried minced onion, salt, and MSG until they are well combined.
½ cup dried lemon peel, ¼ cup coarsely ground black pepper, 2 tablespoon granulated garlic, 2 tablespoon dried minced onion, 2 teaspoon kosher salt , 1 teaspoon MSG
Pour the lemon pepper seasoning into a spice jar with a lid and keep the blend in a dry, cool environment for up to 2 years.

Notes

Makes 1 cup.

Variations, Tricks, and Tips

Use fresh lemon zest — Zest your lemons with a microplane, spread in a thin layer on a parchment paper lined baking sheet, and bake at 175°F or its lowest setting for 30-45 minutes until completely dry and brittle. Cool fully before mixing.
Make it salt-free — Leave the salt out and season your dishes separately. Easy swap for low-sodium cooking.
Make it spicy — Add ½ teaspoon cayenne or red pepper flakes. Really good on wings.
MSG vs. salt — They're not interchangeable. Salt seasons. MSG adds umami and boosts savoriness without adding saltiness. Use one, both, or neither if you are watching your salt.
How much to use — 2 tablespoons per pound of chicken, 1½ tablespoons per pound of seafood, 1 tablespoon per pound of vegetables.
Store away from the stove — Heat and humidity kill spice blends fast. Keep it in a cool, dry cabinet and it'll last up to two years.

Nutrition