Ran out of lemon pepper in the middle of cooking? We get it.
Finding a good stand-in can be a real head-scratcher. We’ve rummaged through our spice racks to save your dinner plans.
Our mission: to bring zing to your plate with what you’ve got at home.
Ever tried sumac? Its tangy kick might just be the hero you need. Or maybe a quick mix of herbs and citrus zest will do the trick.
We tested, we tasted, and now we’re sharing our top five with you.
5 Easy Substitutes for Lemon Pepper
If you’re a fan of this zesty and versatile seasoning, then running out of it mid-recipe can be quite the disappointment. But fear not, we’ve got your back with some equally delicious alternatives.
| Substitute | Taste | Texture | Suitable Dishes |
| Lemon Zest and Black Pepper | Citrusy, zesty | Zesty, aromatic | Seafood, salads, roasted vegetables |
| Lime Zest and Cayenne | Citrusy, slightly spicy | Zesty, spicy | Marinades, dressings, seafood dishes |
| Sumac and Black Pepper | Citrusy, tangy | Tangy, flavorful | Middle Eastern dishes, marinades, dressings |
| Grated Ginger and White Pepper | Spicy, aromatic | Spicy, bold | Asian-inspired dishes, stir-fries, marinades |
| Lemon Juice with Black Pepper and Garlic Powder | Tangy, savory | Liquid, bold | Meat dishes, sauces, marinades |
1 – Lemon Zest and Black Pepper
Mixing lemon zest with black pepper is a simple fix. This duo brings the zest and heat you miss from lemon pepper. We tossed this combo in our test dishes. The results? Surprisingly close to the real deal.
Lemon zest adds that citrus sparkle, while black pepper throws in a warm bite. It’s a balance of flavors that saves any dish. We suggest a ratio of 1:1 for lemon zest to black pepper. Perfect for chicken or fish.
Want more twists on flavors? Check out our guides on lemon zest substitutes and black pepper alternatives.
2 – Lime Zest and Cayenne
Got lime and some cayenne? Good. Lime zest mixed with cayenne pepper gives that bright and zesty kick.
We found it does wonders in recipes needing that lemon pepper vibe. Lime offers that citrus burst, while cayenne adds a warm hint of spice.
The mix is easy and effective. A bit of lime zest, a dash of cayenne, and you’ve revived your dish. We’ve tried it. It works. Ratio? Think one part lime zest to half part cayenne. Perfect for giving seafood that extra zing.
Interested in more alternatives? You can find them here.
3 – Sumac and Black Pepper
Oh, sumac stepped into our lives and changed the game. This duo rocks. With its sour, fruity vibes, sumac brings the zest. Black pepper adds the heat. Together, they’re a knockout team. We tossed them together, and guess what? Magic happened.
Sumac’s not just a pretty face; it’s got the tang. Mixed with the boldness of black pepper, it hits the spot. We recommend a ratio of 1:1.5 for sumac to black pepper. Perfect for sprucing up your chicken or giving a new twist to veggie dishes.
Curious about more sumac uses? Find out here.
4 – Grated Ginger and White Pepper
Grated ginger and white pepper turn your cooking around. They bring a zesty, warm flavor. This combo is a genius solution for missing lemon pepper. We threw them into our dishes and wow, did they deliver.
Ginger provides a sharp, slight sweetness that lights up your meals. White pepper adds a subtle heat. They work together like magic. In our kitchen tests, this pair became a fast favorite.
We recommend using a ratio of 1:1 for grated ginger to white pepper. It’s ideal for seafood or vegetable stir-fries. For those looking to shake up their spice game even more, ginger and white pepper are just the start. Check out other spicy options here.
5 – Lemon Juice with Black Pepper and Garlic Powder
Lemon juice, black pepper, and garlic powder come together for this one. It’s a simple mix that gets the job done. We found this trio can save any dish that’s crying out for lemon pepper.
Lemon juice gives that tart kick, while black pepper throws in a touch of heat. Garlic powder rounds it out with a savory depth. It’s the combo we reach for when our dishes need a quick flavor lift.
We suggest using a ratio of 2:1:1 for lemon juice to black pepper to garlic powder. It works wonders on everything from grilled meats to roasted veggies.
Looking for more like this? Our finds on lemon juice and garlic powder substitutes could spark your interest.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.