Lemon Pepper Sauce – Platings + Pairings

This Lemon Pepper Sauce recipe is easy to make and bursting with fresh lemon and cracked black pepper! It’s a game changer for chicken wings, seafood, roasted veggies, and so much more.

One taste of this homemade Lemon Pepper Sauce and you’ll be drizzling it on everything. Seriously, it’s that good! 

Tangy lemon zest and juice are combined with melted butter, garlic powder, and freshly ground black pepper to give you a bright, savory, and buttery sauce with just the right amount of warmth and zing.

Whether you want to jazz up a weeknight dinner or add a gourmet touch to a weekend get-together, this classic condiment should be your new go-to. 

Yes, this sauce makes for some truly outstanding lemon pepper chicken wings, but you’ll be happy to know that it goes with almost everything. Brush it on juicy chicken breasts, flaky salmon, roasted veggies, pasta, and more. Wherever you want to add a fresh, peppery kick of flavor, this sauce has your back.

Ingredients 

• Unsalted butter – Melted butter is used as the base of the sauce to give it a rich and smooth consistency with lots of body. You can use salted butter as a substitute if that’s what you already have at home, but omit the Kosher salt from the recipe. 
• Lemon zest and juice – Freshly squeezed lemon juice and lemon zest give the sauce its signature tangy and citrusy flavor.
• Freshly ground black pepper – The peppery heat paired with the bright and acidic lemon is what we crave from a good lemon pepper sauce.
• Kosher salt
• Garlic powder

How to make lemon pepper sauce 

Start by melting the butter in a small skillet over medium heat until it starts to bubble. Remove the skillet from the heat. 

Immediately add the lemon zest, black pepper, salt, and garlic powder to the pan. Swirl the pan to coat the lemon and spices in the hot butter for about 30 seconds. It should start to smell amazing at this point!

Finish by stirring in the fresh lemon juice, then voila! Your sauce is ready to drizzle over wings and all sorts of other things. 

Tips and tricks

• The fresher your ingredients, the better your lemon pepper sauce will be. Squeeze the lemon juice yourself and use freshly cracked whole peppercorns instead of pre-ground pepper.
• Press down on the lemon with the palm of your hand and roll it on the kitchen counter to help it release more juice before juicing and zesting.
• Use a microplane or fine grater to zest the lemon before juicing. Be careful to only zest the yellow peel, as the white pith can be bitter.
• Taste the sauce as you go! Adjust the salt, pepper, and lemon juice to suit your taste buds. If it tastes too acidic, you can balance it by adding a pinch of sugar or a little more butter.
• If needed, thicken the sauce by simmering it slightly longer over low heat until it reduces. Or, whisk a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) into the simmering sauce until it reaches your desired thickness. 

Variations

Put your own spin on this sauce with these variation ideas:

• Dairy-free – You can make a vegan lemon pepper sauce without compromising the vibrant flavors by swapping the butter for high-quality vegan butter. 
• Extra garlicky – Use freshly minced garlic cloves instead of garlic powder for a more intense garlic flavor. Sauté it in the butter for about 30 seconds before adding the other ingredients.
• Optional add-ins – Feel free to add fresh parsley or dill for freshness, a pinch of red pepper flakes or cayenne pepper for extra heat, or even a splash of soy sauce to boost the umami. 

Ways to use it 

Oh, the versatility of lemon pepper sauce! Here are some of my favorite ways to use it:

• Chicken wings – Bake, air fry, or deep-fry the wings, then toss them in this lemon pepper wing sauce! 
• Chicken breasts – Brush the sauce on the chicken during the last few minutes of baking or grilling. 
• Seafood – Brush it over your salmon filets while they’re baking or grilling, or drizzle it on just before serving to add a vibrant glaze to the fish. It’s also excellent drizzled over grilled, pan-seared, or air fried shrimp, scallops, or any white fish before serving.
• Roasted veggies – Toss carrots, cauliflower, broccoli, or brussels sprouts with the sauce before roasting, or drizzle it over top right when they come out of the oven. 
• Pasta – Toss the sauce with freshly cooked pasta, then top with a handful of chopped parsley and a sprinkle of parmesan for a quick gourmet meal. 
• Dressing – Thin the sauce with extra lemon juice or a splash of vinegar and drizzle it over a simple arugula salad or your favorite grain bowl.

Storing 

Let the lemon pepper sauce cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for 3 to 5 days. It also freezes well for up to 3 months.

When you’re ready to use the sauce, let it thaw in the fridge overnight before reheating gently in a saucepan over low heat.

More fun chicken wing flavors 

​​​​Did you make this lemon pepper sauce recipe?

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