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In a medium bowl, stir to combine ¼ cup plus 2 tablespoons kosher salt, 3 tablespoons lemon pepper, 2 tablespoons dried dill, 2 tablespoons granulated sugar, 1 ½ tablespoons onion powder, 1 tablespoon coarsely ground fresh black pepper, and 1 heaping teaspoon dried oregano.
Add the finely grated zest of 3 lemons and mix, using your fingers, to distribute the zest evenly.
Reserve the zested lemons for another use.
Ranch Salt can be made up to 2 weeks in advance. Store in an airtight container.