Lemon Pepper
Two ingredients, one job: bright citrus and sharp black pepper locked together into a seasoning that makes chicken, fish, and vegetables taste finished.
What It Is
Lemon pepper is a blend of dried lemon zest and cracked black pepper, sometimes with salt and a few supporting spices. The zest brings the tart, floral bite of lemon without the juice, so it clings to food instead of running off. It has been a staple in American home cooking for decades, especially in the South, where it found a permanent home on chicken wings and grilled fish.
Because the lemon is already in there, this seasoning does the work of two ingredients at once. Check the label for salt content before you add more to a dish.
What To Do
Shake it generously onto chicken before it hits the oven or the grill. It is excellent on white fish, shrimp, roasted broccoli, and buttered pasta. For a quick marinade, mix it with olive oil and let the protein sit for twenty minutes. A light dusting on fried eggs or avocado toast is surprisingly good.
Store it in a cool, dry spot away from the stove. Heat and steam kill the lemon's brightness fast. Use it within a year for the best flavor, and smell it first if it has been sitting a while. Flat lemon smell means the zest has faded.
