Lemon-Pepper Seasoning

Store in an airtight container away from heat and moisture. Over time, the lemon aroma and brightness fade; use within 6–12 months for best flavor.

Add at the end of cooking or as a finishing touch to preserve the lemon flavor—heat can dull the citrus notes.

Great for seasoning grilled chicken, roasted vegetables, pasta, rice, and fish.

If your blend tastes too salty, you're likely using a commercial brand heavy on salt. Check the label or make your own blend.

Works well in dry rubs for meat and as a sprinkle for popcorn or roasted nuts.

Grilled or roasted chicken, fish, and shrimp

Roasted potatoes, carrots, broccoli, and green beans

Pasta, rice, and grain bowls

Steamed or grilled asparagus and zucchini

Using it early in cooking—the volatile lemon oils cook off. Sprinkle near the end or after plating.

Confusing it with fresh lemon juice; this is a dry seasoning and won't add moisture or acidity to dishes.

Storing in a warm or humid place, which causes clumping and flavor loss.