Name: Lemon Pepper
Ingredients: 6 tsp Dried lemon zest; 4 tsp Coarse black pepper; 3 tsp Kosher salt; 2 tsp Garlic powder; 1 tsp Onion powder; 0.5 tsp Citric acid; 0.5 tsp Dried thyme

Storage: Airtight jar, cool & dark
Freezer: keeps 6 months

Built for grilled chicken, pan-seared fish, and roasted vegetables.

Ingredients

Batch size1×

Dried lemon zest2 tbsp
Coarse black pepper4 tsp
Kosher salt1 tbsp
Garlic powder2 tsp
Onion powder1 tsp
Citric acid½ tsp
Dried thyme½ tsp

Total combined5 ⅝ tbsp

Instructions

Make sure the lemon zest is fully dry and crumbles between your fingers — any residual moisture will clump the blend.
Whisk everything together and store in an airtight jar.

Usage

Chicken Wings

Toss wings in oil, coat heavily, bake at 425°F on a rack 40–45 min flipping once. Finish under the broiler 2–3 min for crisp skin. Do not sauce — this stands on its own.

Fish & Shrimp

Season just before hitting the pan — citric acid and salt will start curing delicate proteins if left too long. Hot pan, neutral oil, 2–3 min per side for fish fillets.

Roasted Vegetables

Toss with olive oil before roasting. Asparagus, zucchini, and broccoli especially. Add a squeeze of fresh lemon after roasting to reinforce the citrus.

Notes

Dried lemon zest is the foundation — store-bought is fine, but making your own (zest + 24 hrs at 170°F) gives cleaner flavor with no bitterness.

Equipment

airtight jarwire rack