Lemon Peel – I use dried lemon peel like this for that bright, tangy citrus flavor that makes this seasoning stand out. If you can’t find it, you can make your own by drying fresh lemon zest (see my tips below). Dried Herbs – Dried thyme adds a subtle earthy flavor. You can substitute it with dried oregano or parsley if you prefer. Spices – Garlic powder, onion powder, sea salt (or any fine salt you’ve got is fine), and of course, black pepper.
For a finer texture, you can grind the spices in a coffee grinder, spice grinder, or even mash them up with a mortar and pestle. You can use spice jars with lids, or just use small multi-purpose jars like I do (they are handy for so many things!). I also label my jars with a label maker like this. The spice blend will keep for up to 2 years, but for the freshest flavor, I recommend using it within a year. A lot of this has to do with getting the right amount of salt for that type of food, so be careful if you want to experiment with more or less.
Chicken – I already mentioned my lemon pepper chicken wings, but it’s just as perfect for any of my other healthy chicken recipes. Fish & Seafood – Lemon is always a good idea for baked halibut, cod, or salmon. Sometimes I even use it to season lobster tails or baked shrimp. Roasted Vegetables – Just toss them with olive oil and lemon pepper seasoning before popping in the oven. I love these spices on roasted asparagus or brussels sprouts, but they’re yummy on roasted radishes or broccoli and cauliflower, too. Soups & Salads – Use this seasoning blend to add a lemony kick to my healthy detox soup or cucumber tomato salad. Potatoes – Give roasted potatoes or air fryer potatoes a zesty flavor. Marinades – Add it to the marinade from my lemon garlic chicken or grilled shrimp recipes for extra citrus bite.
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How much seasoning does this make? The recipe makes 1/2 cup. The serving size is based on how much seasoning you’d typically eat in a serving of whatever you put it on. Want to dry fresh lemon peel yourself? Just zest lemons finely and dry in the oven at the lowest temperature for 30-60 minutes, or on the counter for a few days. How do you use it? See my ideas above! My rule of thumb is 2 tablespoons of lemon pepper seasoning per pound of chicken, 1 1/2 tablespoons per pound of seafood, or 1 tablespoon per pound of vegetables.
