These grilled red snapper filets with BBQ rub have become one of my favorite ways to get dinner on the table quickly without sacrificing flavor. The BBQ rub creates a delicious crust while keeping the fish incredibly moist and flaky inside. With just a drizzle of olive oil and a squeeze of fresh lemon, you’ve got something that tastes restaurant-quality but comes together in under 15 minutes. You can use your gas grill, charcoal grill, or even a grill pan on the stovetop.
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Table of contents
Easy Grilled Snapper
The BBQ rub does most of the work here, giving the snapper a bold, flavorful crust while the grill adds that perfect char. It’s great for casual weeknight dinners, weekend cookouts, summer entertaining, or anytime you want something lighter but still satisfying.
What You’ll Need to Cook
- Red Snapper Fillets (skin-on): . Skin-on fillets hold together better on the grill and provide a delicious crispy texture. The skin also acts as a protective barrier, preventing the delicate meat from drying out during cooking.
- Brown Sugar
- Smoked Paprika: Choose Spanish smoked paprika for the most intense flavor, and make sure it’s relatively fresh since paprika loses potency over time.
- Garlic Powder and Onion Powder: Always use powder rather than granulated versions for better distribution and a smoother texture
- Cayenne Pepper: You can adjust the amount based on your heat preference
- Olive Oil
- Additional Ingredients: Chili powder, ground cumin, black pepper, salt, fresh lemon, and parsley complete the flavor profile and presentation.
Ingredient Substitutes
Red Snapper Alternatives: If red snapper isn’t available, grouper, mahi-mahi, or sea bass work wonderfully with this BBQ rub. These firm, white-fleshed fish have similar textures and won’t fall apart on the grill. Thicker fillets may require an extra minute or two of cooking time.
Smoked Paprika Replacement: Regular paprika combined with a tiny pinch of liquid smoke can mimic smoked paprika’s flavor. You could also use chipotle powder for a smokier, spicier alternative that brings its own unique character to the dish.
How to Grill Red Snapper
Step 1: Prepare Your BBQ Rub
Start by making your BBQ rub in a small mixing bowl. Combine the brown sugar, smoked paprika, garlic powder, chili powder, onion powder, cumin, black pepper, cayenne, and salt. Use a fork to break up any clumps in the brown sugar and ensure even distribution. This rub can be made up to two weeks in advance and stored in an airtight container, which actually allows the flavors to meld together even better.
Using Store-Bought BBQ Rub
If you prefer to skip the homemade rub, use about 3-4 tablespoons of your favorite store-bought BBQ rub for four fillets. Look for rubs with brown sugar and paprika as primary ingredients for the best flavor match.
Step 2: Prep and Season the Red Snapper
Remove your red snapper fillets from the refrigerator about 15 minutes before grilling to take the chill off. Pat each fillet thoroughly dry with paper towels—moisture will prevent the rub from adhering and cause steam rather than a sear. Check for any pin bones by running your fingers along the fillet and remove with tweezers if needed. Brush both sides with olive oil to help the rub stick and prevent sticking to the grill.
Generously sprinkle the BBQ rub over both sides of each fillet, using about 1 to 1.5 tablespoons per fillet. Gently press the rub into the flesh with your hands to ensure it adheres well.
The skin side needs less seasoning since you won’t eat it, but apply a light coating anyway. Let the seasoned fillets sit for about 5 minutes while your grill preheats, allowing the salt to draw out moisture that helps form an incredible crust.
Step 3: Preheat and Prepare Your Grill
Fire up your grill to medium-high heat, aiming for 400-450°F. This range creates perfect sear marks and caramelizes the sugar without burning. Clean the grates with a grill brush, then oil them generously using a paper towel dipped in vegetable oil held with tongs. The grates should be glistening with oil to prevent sticking.
Step 4: Grill the Fish (First Side)
Place your red snapper fillets on the grill skin-side down at a slight diagonal to the grates for attractive grill marks. Don’t move them or peek underneath—the fish will release naturally when ready.
Cook undisturbed for 5-6 minutes. You’ll know they’re ready to flip when the edges turn opaque and the cooking line moves up from the bottom. The skin should be crispy and the fillet should release easily when you slide a spatula underneath.
Step 5: Flip and Finish Cooking
Using a wide spatula, carefully flip each fillet over. The flesh side should have beautiful caramelization from the BBQ rub with distinct grill marks. Cook for 3-4 minutes on the flesh side—this side cooks faster since it’s already partially cooked through.
The fish is done when it reaches 145°F internally and flakes easily with a fork. The flesh should be opaque throughout with no translucency in the center. Transfer the grilled snapper to a clean platter and let it rest for 2 minutes.
How To Store Leftovers and Reheat
Allow any leftover grilled red snapper to cool to room temperature, but don’t leave it out for more than two hours for food safety reasons. Transfer the fillets to an airtight container, placing parchment paper between layers if stacking. Store in the refrigerator for up to 3 days.
To reheat, preheat your oven to 275°F and place the fish on a baking sheet. Cover loosely with foil and warm for 10-12 minutes until heated through. Alternatively, you can flake the cold fish and use it in fish tacos, salads, or grain bowls where the texture change from reheating won’t matter as much.
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Grilled Red Snapper
Ingredients
- For the BBQ Rub: If your using store brough – use 3-4 tablsepsoons
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tsp chili powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 tsp salt
- For the Fish:
- 4 red snapper fillets 6-8 oz each, skin-on
- 2 tbsp olive oil
- 1 lemon sliced for serving
- Fresh parsley for garnish
Instructions
- Combine all BBQ rub ingredients in a small bowl and mix thoroughly until well blended.
- Pat the red snapper fillets completely dry with paper towels, then brush both sides lightly with olive oil.
- Apply the BBQ rub generously to both sides of each fillet, pressing gently so it adheres to the fish.
- Preheat your grill to medium-high heat (400-450°F) and oil the grates well to prevent sticking.
- Place fillets skin-side down on the grill and cook for 5-6 minutes without moving them.
- Carefully flip the fillets using a wide spatula and grill for an additional 3-4 minutes until the fish reaches 145°F internally.
- Remove from grill, let rest for 2 minutes, then serve immediately with lemon slices and fresh parsley.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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