Red Snapper Recipe
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My red snapper recipe is grilled or pan-fried to perfection! Ready in just 6 minutes, the fish is moist and flaky and does not taste “fishy” at all!
If you ask my partner what fish he would pick for our weekly dinner (we cook fish at least once a week), he would say red snapper. He loves it because it doesn’t have any fishy flavor, and it has the best texture- I’m talking golden and crisp on the outside, flaky and tender in the middle.
I love that it works on the grill, in a grill pan, or a skillet, so it’s just as perfect for a summer cookout as it is for a quick weeknight meal. Thanks to its naturally mild, sweet flavor, it really doesn’t need much to shine: I keep it simple with some seasonings and a squeeze of lemon. It’s great for a healthy, high-protein dinner, and it smells incredible as it cooks.
Table of Contents
Recipe highlights
- Quick and easy. It takes just 10 minutes to make! It’s also the perfect fish to cook if you are intimidated by cooking seafood.
- Minimal ingredients. The best kinds of fish don’t need excessive seasonings or marinades to make them shine, and red snapper is no different.
- Healthy. Red snapper is high in protein and omega-3 fatty acids and has very little saturated fat (source).
- There are multiple cooking options. I love to cook this fish on the grill or in a hot skillet, but I’ve included tips for oven-baking it too.
What readers are saying
★★★★★ – “To me, cooking fish can sometimes be intimidating, but this recipe is so easy! I came out perfectly flakey and juicy. The Red Snapper is great on its own, and I think I’ll try it in fish tacos too!” – Elaine
Key Ingredients
Here’s what you’ll need to make my red snapper recipe. Full measurements are in the recipe card below.
- Skin-on snapper. While I did test this recipe with a whole red snapper, I found that equal-sized fillets were easier to cook and tastier. Many mainstream grocery stores stock this fish, but I prefer to get it from the fishmonger for maximum freshness.
- Extra-virgin olive oil. Or any oil.
- Kosher salt and black pepper. To taste.
- Optional spices. Paprika, thyme, garlic powder, onion powder, oregano, cayenne pepper, and Cajun seasoning are all fun additions.
How to cook red snapper
This is my method for cooking snapper on the grill, grill pan, or skillet:
Step 1- Prep. Pat the fish dry with a paper towel to remove excess liquid.
Step 2- Season. Rub olive oil on the fish generously, then add salt and pepper.
Step 3- Cook. Heat a grill and brush the grill grates with oil or grease a cast-iron skillet. Add the fish and cook for 2-3 minutes or until the sides become slightly opaque. Flip the fish and cook for a further 2 minutes.
Step 4- Season and serve. Drizzle some lemon juice on top, and sprinkle with freshly chopped parsley or cilantro.
How to oven bake snapper
As I said earlier, I find grilling or skillet cooking the easiest way to cook snapper, but I’ve also included my tested oven method.
Oven method: Once the fish is seasoned, place the fillets on a wire rack set over a baking sheet. Bake the snapper for 17-20 minutes, flipping halfway through.
Arman’s recipe tips
- Do not overcook the fish. Like most white fish, a few minutes on each side is plenty. You can also use a meat thermometer to check. Safe-to-eat snapper should have an internal temperature of 145°F (as per the FDA).
- Flip the fish carefully. While more sturdy than other fish, red snapper is still quite delicate, so be careful when flipping it. I find a rubber spatula so much easier to use than a metal one!
- Don’t oversalt. Adding excess salt to the fish before it’s fully cooked can cause it to lose moisture, which in turn can yield a brittle fish. Remember, you can always season it once it is cooked.
- Don’t overcrowd. If you cook your fish in a grill pan or a cast-iron skillet, add enough fillets to form a single layer in the pan. If needed, cook the fish in batches.
Frequently asked questions
If you don’t have a meat thermometer, another way to tell if red snapper is done is to see if it flakes easily with a fork. If it does, it’s ready to serve.
Even if you don’t want to eat the skin, I recommend leaving it on during cooking. It not only helps hold the fish together as it cooks, but also traps in all the juices. You can peel it off before consuming.
You can, but I recommend thawing it overnight in the fridge first. When I tested a batch straight from the freezer, the fish didn’t have the soft, flaky texture of the thawed or fresh fillets.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
6-Minute Red Snapper Recipe
Video
Ingredients
- 1 pound red snapper fillets 4-5 fillets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Pat down the red snapper with a paper towel to ensure there is no excess liquid.
- Generously rub both sides of the fish with olive oil. Sprinkle the salt and pepper.
- Heat the grill to medium/high and ensure the grill is clean. Brush more oil over the top. Alternatively, grease a skillet or a grill pan.
- Once hot, add the snapper and cook for 2-3 minutes, or until the sides go slightly opaque. Flip the fish and cook for a further 2 minutes. If it flakes easily with a fork or reaches an internal temperature of 145°F, remove it from the heat.
- Serve immediately.
Notes
- TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days.
- TO FREEZE: Place the cooked and cooled snapper in an airtight container and store it in the freezer for up to two months.
- TO REHEAT: Either reheat the snapper on the grill or a non-stick pan.
Nutrition
Favorite white fish dinners
- Grilled tilapia
- Grilled mahi mahi
- Pan-seared monkfish
- Barramundi
- Rainbow trout
- Chilean sea bass
- Grouper
- Pan-fried orange roughy
Originally published May 2022
So quick, so good. I added a bit of garlic butter to the saute pan. Thank you!
Wow this is ready in only 6 minutes? Well thats perfect.
Such a simple and delicious way to cook red snapper!
Wow, the RED SNAPPER recipe like so much. First time I learn how to make the recipe. I will try it at home. Thank you.
To me, cooking fish can sometimes be intimidating, bur this recipe is so easy! I came out perfectly flakey and juicy. The Red Snapper is great on it’s own and I think ill try is in fish tacos too!