The Perfect Summer Seasoning Blend
This homemade Lemon Pepper Seasoning Blend is the perfect summertime seasoning to keep on hand.
It’s bright, fresh, savory, and works on almost anything you’re throwing on the grill, roasting in the oven, or tossing together for an easy summer meal. From shrimp skewers and grilled chicken to roasted vegetables, pasta salads, and shrimp salad, this blend adds fresh citrus flavor with just the right amount of pepper and savory herbs.
Unlike the bottled versions at the store, this homemade blend has real texture and real flavor from dried lemon zest, freshly ground mixed peppercorns, herbs, and spices. Little flecks of lemon zest and cracked pepper make it feel homemade in the best possible way.
And because it’s slightly coarse and rustic instead of powdery, it works beautifully as both a seasoning blend and a finishing sprinkle right before serving.
Why You’ll Love This Blend
This seasoning blend is:
- bright and citrusy
- savory with a little heat
- slightly coarse and rustic
- made with real ingredients
- easy to customize
- perfect for grilling, roasting, sautéing, or summer salads
The celery seed gives the blend a subtle savory flavor that really rounds everything out without overpowering the lemon and pepper.
The Secret to Great Homemade Lemon Pepper
The biggest difference between homemade and store-bought lemon pepper is the use of real lemon zest.
Drying the zest gently at a low temperature keeps the flavor bright and fresh instead of bitter or cooked tasting. The goal is to fully dry the zest while keeping that fresh citrus aroma intact.
Every zester or microplane creates slightly different sizes of zest, so drying times can vary quite a bit. Fine microplane zest may dry quickly, while thicker strands from a larger zester can take much longer.
You want the zest completely dry and crumbly before blending so the seasoning stores properly and doesn’t clump.
Keeping the Texture Rustic
I prefer this seasoning blend slightly coarse rather than finely powdered.
Pulsing the celery seed and red pepper flakes first helps distribute them evenly throughout the blend while breaking down the larger pieces. After that, the remaining ingredients only need a few quick pulses to combine everything together.
That rustic texture gives the seasoning a homemade feel and makes it beautiful sprinkled over food.
Ways to Use Lemon Pepper Seasoning Blend
This blend works beautifully on:
- fish and seafood
- shrimp skewers
- grilled chicken
- chicken wings
- roasted vegetables
- asparagus
- potatoes
- pasta salad
- shrimp salad
- popcorn
- compound butter
- rice and pasta dishes
It’s especially good on sheet pan meals with roasted lemon squeezed over the top right before serving.
Storage Tips
Store the seasoning blend in an airtight spice jar or container in a cool, dry place.
As long as the lemon zest is fully dried before blending, the seasoning stores beautifully and keeps its flavor well.
If the lemon flavor starts fading over time, simply add a little freshly dried lemon zest to brighten it back up again.
Be sure to scroll down for the full recipe card with exact measurements, drying tips, and detailed instructions.
Lemon Pepper Seasoning Blend
Equipment
Ingredients
- 3 tbsp dried lemon zest, from about 4–6 lemons
- 2 tbsp mixed pepper blend
- 1 tbsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp celery seed
- ¼-½ tsp red pepper flakes
Instructions
- Wash and dry the lemons well before zesting. Using a microplane or zester, remove only the yellow outer peel, avoiding as much of the white pith as possible since the pith can taste bitter.Spread the lemon zest onto a parchment-lined baking sheet in a thin, even layer. Try to separate any clumps so the zest dries evenly.Place the tray into a 200°F oven and dry the zest until completely crisp and crumbly, stirring or gently moving it around every 10–15 minutes. Drying time can vary quite a bit depending on the size and thickness of the zest. A very fine microplane zest may dry in as little as 20 minutes, while thicker strands from a larger zester can take 35–40 minutes or longer.The zest should feel completely dry with no soft or damp spots remaining. Be careful not to brown it, since browned zest will lose some of its bright fresh lemon flavor.Once fully dried, remove from the oven and allow the zest to cool completely before blending. Blending warm zest can create condensation in the seasoning mixture.Add the celery seed and red pepper flakes to a spice grinder first and pulse several times to begin breaking them down. This helps distribute the celery seed flavor evenly throughout the blend and keeps the red pepper flakes from remaining in large pieces.Add the mixed pepper blend and pulse again a few times.Add the dried lemon zest, kosher salt, garlic powder, onion powder, and dried thyme. Pulse just until everything is combined. The seasoning should remain slightly coarse and rustic rather than finely powdered.Transfer the seasoning blend to an airtight spice jar or container and store in a cool, dry place.