Yield: 2 Tablespoons | Total Time: 10 Minutes
When I was making my 30-Minute Amazing Cod Dinner, I decided at the last minute that I didn't want to use the store-bought lemon-pepper seasoning that was sitting in the cabinet for the last - I don't know....
No, that wasn't going to cut it!
My first thought when trying to come up with an easy homemade lemon pepper seasoning recipe was to make something that could be preserved. (You know, so we don't have to resort to lemon pepper chicken, lemon pepper wings, lemon pepper salmon, lemon pepper shrimp, hot lemon pepper wings - you get the idea - for the next week straight!)
Salt has been used for centuries to keep meats and fish from going bad. This is still the case in many Scandinavian countries, where some of the healthiest people in the world reside today. Since most lemon pepper recipes have salt in them anyway, I thought... why not use it as the preservative along with a little stove-top action? You may be wondering about the stove-top part, well, that is to dry things out enough so there is no chance for mold or mildew to form on the lemon zest while it waits for you to get into the mood to make your next favorite lemon pepper recipe.
I whipped up this homemade lemon pepper seasoning in - literally - 10 minutes; a great thing when what you really want to focus on is making a healthy lemon pepper chicken dinner for your busy family.
Heating the lemon zest in a small cast iron skillet dries out any moisture, which also keeps the seasoning from sticking together. Just another reason that this is an important step you don't want to skip!
You can add as much or as little of the salt and pepper as you like, but I like mine a little salty because I think it really brings out the depth of the lemon flavor. You want this to be bright - but not too bright - because it is a seasoning, after all.
So go ahead and make your favorite lemon pepper recipe with peace of mind. With this easy recipe, you won't have to resort to grabbing the store-bought stuff for the sake of saving time ever again!
Easy Homemade Lemon-Pepper Seasoning
Total Time: 10 Minutes
- 2 tablespoons lemon zest
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
Shop cast iron skillets at JC Penney:
1. Zest two medium-sized lemons (about 2 tablespoons zest). Be careful not to get the white pith under the yellow skin as it tends to be bitter.
2. Heat a small cast iron skillet over medium-high. Toss the zest into the skillet and heat for about 2 to 3 minutes, shaking the pan frequently to prevent the zest from burning. You'll know when it's done when the texture is like that of shredded coconut. There should be little to no moisture.
3. Transfer the zest to a spice mill and pulse several times until it is finely ground into a powder. Add the salt and pepper and pulse a few more times to mix throughout.
4. Store any unused zest in an small, airtight glass jar and refrigerate for up to a month.
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