Somethin' For Spring – Asian-Inspired Lemon Pepper Seasoning

Lemon pepper is usually a one-note deal, but our Somethin’ For Spring is lemon pepper built like a real seasoning blend, with a rich Asian-inspired backbone that actually earns a spot next to your grill tools. Bright lemon peel and black pepper come first, then lemongrass and tamarind pull the citrus into something sharper and more savory. Sichuan peppercorn adds that tingle that keeps you going back for another bite, Korean chile brings a steady warmth, and sesame and onion round it out so it tastes finished, not flat.

This is the bottle you grab when you want chicken, pork, seafood, or vegetables to taste like you did more than salt and hope. It’s especially good on grilled chicken thighs, wings, shrimp, salmon, pork tenderloin, roasted broccoli, sheet-pan cauliflower, and rice bowls. Use it as a dry brine on protein, a last-minute sprinkle after cooking, or a fast seasoning for stir-fries and marinades when you don’t feel like building flavor from scratch.

This one’s for cooks who like big payoff without complicated prep. If you’re bored with basic lemon pepper, or you want an all-purpose grilling seasoning that can swing from weeknight chicken to party wings, this is it. It brings citrus, pepper, and heat, but it stays flavor-forward. Keep it by the stove for finishing roasted vegetables, and keep it by the grill for anything that needs a bright, punchy top note right before serving.

How to use it: For wings, thighs, chops, or shrimp: start with 1 tsp per pound, rest 20–30 minutes (or overnight for a dry brine), then grill, roast, air fry, or pan sear. To finish a dish, use a pinch per serving right after cooking and let it sit 30–60 seconds so the aromatics bloom. For a saucy plate, try it with Somethin’ Somethin’ Sauce or The Magical Mop.