This pan-seared snapper recipe delivers restaurant-quality results in under 10 minutes. The Mediterranean herb rub creates a flavorful crust while keeping the fish incredibly moist and flaky inside.
This is my go to recipe for busy weeknights, casual dinners with friends, or when you want to make something special without the fuss. It’s become my go-to method for cooking snapper because it’s practically foolproof and always delivers.
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Table of contents
Easy Pan-Seared Snapper
There’s something special about perfectly seared fish with crispy skin that just melts in your mouth. This technique has been my favorite way to cook snapper for years because it’s quick, reliable, and produces results that rival any seafood restaurant. The Mediterranean herb blend adds just the right amount of flavor without masking the fish’s natural sweetness.
What You’ll Need to Cook
- Fresh snapper fillets – Look for fillets with firm, translucent flesh that springs back when pressed gently.
- Oregano
- Thyme
- Garlic powder
- Onion powder
- Ground cumin
- Cayenne pepper
- Salt
- Black pepper
- Olive oil
- Fresh lemon
- Butter
Ingredient Substitutes
Red snapper substitutes include grouper, mahi-mahi, or sea bass, all of which have similar texture and mild flavor profiles. Grouper provides the closest match in terms of flakiness and cooking time, while mahi-mahi offers a slightly firmer texture that holds up well to high-heat searing.
Butter alternatives include ghee or coconut oil for dairy-free options, though coconut oil will add a subtle tropical note to the finished dish.
How to Make Pan-Seared Snapper
Step 1: Prepare the Fish
Pat each piece completely dry with paper towels—this step is crucial for achieving a proper sear. Any surface moisture will create steam, preventing the skin from crisping properly, and rub with olive oil.
Step 2: Create the Mediterranean Rub
Combine oregano, thyme, garlic powder, onion powder, cumin, cayenne, salt, and black pepper in a small bowl. Mix thoroughly to ensure even distribution of all spices.
Step 3: Season the Fillets
Apply the spice rub generously to both sides of each fillet, pressing gently with your fingertips to help it adhere. Allow the seasoned fillets to rest for 5-10 minutes, letting the salt begin its work of firming the flesh.
Step 4: Flip and Finish
Flip fillets carefully using a thin spatula and cook flesh-side down for 2-3 minutes until fish flakes easily with a fork. Remove pan from heat, add butter and lemon juice, then baste the fillets for 30 seconds before serving.
How To Store Leftovers and Reheat
Cool leftover snapper to room temperature and refrigerate in airtight containers for up to 3 days—store fillets in a single layer with paper towels to absorb moisture.
To reheat, preheat the oven to 350°F and place the fillets on a parchment-lined baking sheet. Heat for 8-10 minutes until warmed through. For crispier skin, broil for the final 2 minutes. Avoid microwaving as it will make the fish soggy.
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What to Serve with Snapper 🐟🔥
🥔 Baked Sweet Potato
🥦 Grilled Broccoli
🥖 Grilled Garlic Bread
🥕 Grilled Carrots with Brown Butter
🥒 Grilled Zucchini
🌽 Grilled Cornbread
Pan Seared Snapper
Ingredients
- 4 snapper fillets 6 oz each, skin-on
- 2 tbsp olive oil
- 1 lemon juiced
- 2 tbsp butter
For the Mediterranean Herb Rub:
- 1 tsp oregano leaves
- 1 tsp thyme leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Pat snapper fillets dry and score skin lightly. Mix all rub ingredients in a small bowl.
- Season both sides of fillets with herb rub, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place fillets skin-side down and cook undisturbed for 5-6 minutes until skin is crispy.
- Flip carefully and cook 2-3 minutes more until fish flakes easily.
- Add butter and lemon juice, basting fish for 30 seconds before serving.
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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