Hey there, home cooks! Have you ever wanted to turn simple red snapper into restaurant-worthy meals right in your own kitchen? We’ve gathered 19 incredible pan-seared recipes that are perfect for quick weeknight dinners or impressive weekend feasts. From zesty citrus glazes to aromatic herb crusts, these dishes will transform your cooking routine. Get ready to discover your new favorite seafood delight—let’s dive in!
Pan Seared Red Snapper with Citrus Herb Butter
Yearning for restaurant-quality seafood at home? You’re in luck. This pan-seared red snapper with citrus herb butter delivers crispy skin, flaky flesh, and a bright, buttery finish—all in under 20 minutes. Get ready to impress.
Ingredients
– 2 (6 oz) red snapper fillets, skin-on
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 4 tbsp unsalted butter, softened
– 1 tbsp fresh lemon juice
– 1 tsp lemon zest
– 1 tbsp fresh parsley, finely chopped
– 1 tsp fresh thyme leaves
– 1/4 tsp garlic powder
Instructions
1. Pat the red snapper fillets completely dry with paper towels on both sides.
2. Season the fillets evenly on both sides with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the snapper fillets skin-side down in the hot skillet; press gently with a spatula for 10 seconds to prevent curling.
5. Cook the fillets undisturbed for 4–5 minutes, until the skin is golden and crispy.
6. Flip the fillets carefully using a thin spatula and cook for 2–3 minutes on the flesh side, until the internal temperature reaches 145°F.
7. Transfer the cooked snapper to a plate and reduce the skillet heat to low.
8. Add softened butter, lemon juice, lemon zest, parsley, thyme, and garlic powder to the skillet.
9. Whisk the citrus herb butter continuously for 1–2 minutes until melted and fragrant.
10. Spoon the warm citrus herb butter generously over the plated snapper fillets.
Buttery, bright, and beautifully crisp—this snapper pairs perfectly with a simple arugula salad or roasted asparagus. The herb butter seeps into the flaky layers, adding a zesty kick that cuts through the richness. Serve it immediately to savor that irresistible contrast of textures.
Garlic and Lemon Infused Pan Seared Red Snapper
A perfectly seared red snapper fillet gets a serious flavor upgrade with this garlic and lemon infusion. Crispy skin meets bright, zesty notes in under 20 minutes flat. Get ready to impress with restaurant-quality results from your own kitchen.
Ingredients
– 2 red snapper fillets (6 oz each)
– 3 tbsp olive oil
– 4 garlic cloves
– 1 lemon
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp butter
– 1/4 cup fresh parsley
Instructions
1. Pat red snapper fillets completely dry with paper towels.
2. Season both sides of fillets evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
4. Place fillets skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to prevent curling.
5. Cook skin-side down for 4-5 minutes until skin is golden brown and crispy.
6. Flip fillets carefully using a thin spatula and cook flesh-side down for 2 minutes.
7. Thinly slice garlic cloves while fillets cook.
8. Transfer cooked fillets to a plate and reduce heat to medium.
9. Add sliced garlic to the same skillet and cook for 30 seconds until fragrant.
10. Cut lemon in half and squeeze juice directly into the skillet.
11. Add butter to the skillet and swirl until melted and bubbly.
12. Chop fresh parsley finely.
13. Return fillets to the skillet, spooning garlic-lemon butter sauce over them for 1 minute.
14. Sprinkle chopped parsley over the fillets just before serving.
15. Remove from heat and serve immediately.
This dish delivers crackling-crisp skin that gives way to flaky, moist flesh. The garlic infuses every bite while lemon cuts through the richness beautifully. Try serving over creamy polenta or with roasted asparagus for a complete meal that feels fancy but comes together effortlessly.
Spicy Cajun Pan Seared Red Snapper
Let’s get that crispy-skinned, perfectly spiced red snapper on your table in under 20 minutes. Load up your cast iron, crank the heat, and get ready for a flavor explosion that’ll have everyone asking for seconds. This isn’t just dinner—it’s a whole vibe.
Ingredients
– 2 (6-ounce) red snapper fillets
– 1 tablespoon olive oil
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon dried thyme
– 1/4 teaspoon dried oregano
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 lemon
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat red snapper fillets completely dry with paper towels.
2. Combine paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper in a small bowl.
3. Rub spice mixture evenly over both sides of each fillet.
4. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering, about 2 minutes.
5. Place fillets skin-side down in the hot skillet—they should sizzle immediately.
6. Cook undisturbed for 4-5 minutes until skin is crispy and golden brown.
7. Flip fillets carefully using a thin spatula.
8. Cook for 2-3 minutes on the second side until flesh is opaque and flakes easily with a fork.
9. Squeeze fresh lemon juice over the cooked fillets.
10. Transfer to plates and garnish with chopped parsley.
Ready to devour? That crackling skin gives way to tender, flaky flesh with a serious Cajun kick. Serve it over cheesy grits or alongside a crisp cucumber salad to balance the heat. This dish brings restaurant-quality drama to your weeknight rotation—no reservations required.
Pan Seared Red Snapper with Tomato Basil Salsa
Oh my goodness, this pan-seared red snapper will absolutely blow your mind. Crispy skin meets fresh, zesty tomato basil salsa in under 20 minutes flat. Get ready to impress everyone with restaurant-quality results right from your kitchen.
Ingredients
– 2 red snapper fillets (6 oz each)
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup cherry tomatoes, quartered
– 1/4 cup fresh basil, chopped
– 1 tbsp red onion, finely diced
– 1 tbsp lemon juice
– 1 tsp extra virgin olive oil
– 1/4 tsp salt
Instructions
1. Pat red snapper fillets completely dry with paper towels.
2. Season both sides of fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
4. Place fillets skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to prevent curling.
5. Cook skin-side down for 4-5 minutes until skin is golden brown and crispy.
6. Flip fillets carefully using a thin spatula and cook flesh-side down for 2-3 minutes until opaque throughout.
7. Combine 1 cup quartered cherry tomatoes, 1/4 cup chopped fresh basil, 1 tablespoon diced red onion, 1 tablespoon lemon juice, 1 teaspoon extra virgin olive oil, and 1/4 teaspoon salt in a medium bowl.
8. Gently toss salsa ingredients until well combined.
9. Transfer cooked snapper fillets to serving plates using a spatula.
10. Spoon tomato basil salsa generously over the top of each fillet.
Crispy skin gives way to flaky, tender fish that pairs perfectly with the bright, acidic salsa. The basil adds an herby freshness that cuts through the richness beautifully. Try serving it over creamy polenta or alongside roasted asparagus for a complete meal that feels fancy but comes together in minutes.
Honey Soy Glazed Pan Seared Red Snapper
Fired up for a restaurant-quality fish dish that comes together in minutes? Forget complicated techniques—this honey soy glazed red snapper delivers crispy skin, flaky flesh, and sticky-sweet savoriness with minimal effort. Get ready to impress without the stress.
Ingredients
– 2 (6 oz) red snapper fillets, skin-on
– 2 tbsp olive oil
– 1/4 cup soy sauce
– 3 tbsp honey
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tbsp rice vinegar
– 1/4 tsp black pepper
– 2 tbsp chopped scallions
– 1 tsp sesame seeds
Instructions
1. Pat red snapper fillets completely dry with paper towels on both sides.
2. Season both sides of fillets evenly with black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
4. Place fillets skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to prevent curling.
5. Cook skin-side down for 4-5 minutes until skin is golden brown and crispy.
6. Flip fillets carefully using a thin spatula and cook flesh-side down for 2 minutes.
7. Transfer fillets to a plate skin-side up to maintain crispiness.
8. Reduce skillet heat to medium and add minced garlic and grated ginger.
9. Sauté for 30 seconds until fragrant but not browned.
10. Pour soy sauce, honey, and rice vinegar into the skillet.
11. Simmer sauce for 2-3 minutes until slightly thickened and bubbly.
12. Return snapper fillets to the skillet skin-side up.
13. Spoon glaze over fillets continuously for 1 minute to build layers of flavor.
14. Remove skillet from heat and transfer glazed fillets to serving plates.
15. Drizzle remaining glaze from skillet over fillets.
16. Garnish immediately with chopped scallions and sesame seeds.
Every bite delivers crackling skin giving way to moist, flaky fish, balanced by that salty-sweet glaze that caramelizes beautifully. Elevate it by serving over coconut rice with quick-pickled cucumbers, or keep it simple with steamed broccoli for a weeknight win that feels anything but ordinary.
Mediterranean Style Pan Seared Red Snapper
Nailing restaurant-quality seafood at home just got easier. Mediterranean Style Pan Seared Red Snapper delivers flaky perfection with minimal effort—your weeknight dinner game just leveled up.
Ingredients
– 2 6-ounce red snapper fillets
– 3 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cloves garlic, minced
– 1 lemon, juiced
– 1/4 cup chopped fresh parsley
– 1/4 cup pitted kalamata olives, sliced
– 2 tablespoons capers
– 1/4 cup cherry tomatoes, halved
Instructions
1. Pat red snapper fillets completely dry with paper towels.
2. Season both sides of fillets evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
4. Place fillets skin-side down in the hot skillet—they should sizzle immediately.
5. Cook undisturbed for 4 minutes until skin is crispy and golden.
6. Carefully flip fillets using a thin spatula.
7. Cook for 3 more minutes until flesh is opaque and flakes easily with a fork.
8. Transfer cooked fillets to a clean plate.
9. Reduce skillet heat to medium and add minced garlic to the remaining oil.
10. Sauté garlic for 30 seconds until fragrant but not browned.
11. Add cherry tomatoes and cook for 2 minutes until slightly softened.
12. Stir in kalamata olives and capers, cooking for 1 minute to warm through.
13. Remove skillet from heat and stir in lemon juice and fresh parsley.
14. Spoon the Mediterranean mixture over the plated snapper fillets.
Buttery, flaky snapper gets a bright punch from briny olives and zesty lemon. Serve it over couscous to soak up every drop of that vibrant pan sauce, or alongside roasted asparagus for a complete Mediterranean feast.
Pan Seared Red Snapper with Ginger Lime Sauce
Amplify your weeknight dinner game with this vibrant pan-seared red snapper. Achieve that perfect crispy skin in minutes. Finish with a zesty ginger-lime sauce that cuts through the richness.
Ingredients
- 2 6-ounce red snapper fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 2 tablespoons fresh cilantro, chopped
Instructions
- Pat red snapper fillets completely dry with paper towels.
- Season both sides of fillets evenly with kosher salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place fillets skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to prevent curling.
- Cook skin-side down for 4-5 minutes without moving until skin is golden and crispy.
- Flip fillets carefully using a thin spatula and cook flesh-side down for 2 minutes.
- Transfer cooked fillets to a plate and tent loosely with foil.
- Reduce skillet heat to medium and melt unsalted butter.
- Add minced garlic and grated ginger to the skillet, sautéing for 30 seconds until fragrant.
- Pour in fresh lime juice and honey, whisking continuously to combine.
- Simmer sauce for 2 minutes until slightly thickened.
- Remove skillet from heat and stir in chopped cilantro.
- Pour ginger-lime sauce over plated snapper fillets.
You’ll love the contrast between the crackling skin and flaky white flesh. That bright ginger-lime sauce makes every bite pop with freshness. Try serving it over coconut rice or alongside grilled asparagus for a complete meal.
Herb Crusted Pan Seared Red Snapper
Zesty doesn’t begin to describe this herb-crusted red snapper. Grab your skillet and transform this flaky fish into a restaurant-worthy meal in minutes. Watch that golden crust form while your kitchen fills with irresistible aromas.
Ingredients
– 4 red snapper fillets (6 oz each)
– 1/4 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 cup fresh parsley
– 2 tbsp fresh dill
– 1 tbsp fresh thyme
– 2 garlic cloves
– 1/4 cup panko breadcrumbs
– 3 tbsp olive oil
– 2 tbsp unsalted butter
– 1 lemon
Instructions
1. Pat red snapper fillets completely dry with paper towels.
2. Combine flour, kosher salt, and black pepper in a shallow dish.
3. Finely chop parsley, dill, thyme, and garlic together.
4. Mix chopped herbs and garlic with panko breadcrumbs in a separate bowl.
5. Dredge each snapper fillet in the flour mixture, shaking off excess.
6. Press the herb-panko mixture firmly onto the top side of each fillet.
7. Heat olive oil in a large skillet over medium-high heat until shimmering.
8. Place fillets herb-side down in the hot skillet.
9. Cook for 3-4 minutes until the crust turns golden brown.
10. Carefully flip fillets using a thin spatula.
11. Add butter to the skillet and cook for another 3-4 minutes.
12. Squeeze fresh lemon juice over the fillets during the last minute of cooking.
13. Remove from heat when internal temperature reaches 145°F.
14. Transfer to plates and let rest for 2 minutes before serving.
Juicy, flaky fish meets that irresistible crispy herb crust in every bite. The lemon brightens the rich butter sauce perfectly. Try serving over creamy polenta or alongside roasted asparagus for a complete meal that’ll have everyone asking for seconds.
Pan Seared Red Snapper with Mango Avocado Salsa
Mouthwatering doesn’t begin to describe this vibrant dish. Sear that snapper until golden, then top with fresh mango-avocado salsa. Get ready for restaurant-quality results in under 30 minutes.
Ingredients
– 2 red snapper fillets (6 oz each)
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 ripe mango
– 1 avocado
– 1/4 cup red onion
– 2 tbsp fresh cilantro
– 1 tbsp lime juice
– 1/4 tsp red pepper flakes
Instructions
1. Pat red snapper fillets completely dry with paper towels.
2. Season both sides of fillets evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
4. Place snapper fillets skin-side down in the hot skillet.
5. Cook undisturbed for 4 minutes until skin is crispy and golden brown.
6. Flip fillets carefully using a thin spatula.
7. Cook for 2-3 minutes until flesh flakes easily with a fork.
8. Remove snapper from skillet and transfer to a plate.
9. Dice mango into 1/2-inch cubes while snapper rests.
10. Cube avocado into similar-sized pieces.
11. Finely chop red onion until you have 1/4 cup.
12. Chop fresh cilantro leaves until you have 2 tablespoons.
13. Combine mango, avocado, red onion, and cilantro in a medium bowl.
14. Add lime juice and red pepper flakes to the bowl.
15. Gently toss salsa ingredients until evenly coated.
16. Spoon mango-avocado salsa over the plated snapper fillets.
Elevate your dinner game with this colorful creation. The crispy-skinned snapper contrasts beautifully with the creamy avocado and sweet mango. Serve it over cilantro-lime rice or with grilled asparagus for a complete meal that’ll have everyone asking for seconds.
Pan Seared Red Snapper with Garlic Brown Butter
Brace yourself for the most luxurious 20-minute dinner of your life. This pan-seared red snapper gets bathed in nutty garlic brown butter that’ll make you feel like a Michelin-star chef. Seriously, your taste buds won’t know what hit them.
Ingredients
– 2 red snapper fillets (6 oz each)
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 4 tbsp unsalted butter
– 3 garlic cloves, minced
– 2 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley
Instructions
1. Pat red snapper fillets completely dry with paper towels.
2. Season both sides of fillets evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
4. Place snapper fillets skin-side down in the hot skillet.
5. Cook undisturbed for 4 minutes until skin is crispy and golden brown.
6. Flip fillets carefully using a thin spatula.
7. Cook for 2 more minutes until flesh is opaque and flakes easily with a fork.
8. Transfer cooked snapper to a clean plate.
9. Reduce skillet heat to medium-low and add unsalted butter.
10. Swirl butter constantly for 2-3 minutes until it turns golden brown and smells nutty.
11. Add minced garlic to the brown butter and cook for 30 seconds until fragrant.
12. Remove skillet from heat and stir in fresh lemon juice.
13. Spoon the garlic brown butter sauce over the plated snapper fillets.
14. Garnish with chopped fresh parsley. That crispy skin gives way to tender, flaky flesh that practically melts alongside the rich, nutty butter sauce. Try serving it over creamy polenta or with roasted asparagus to soak up every last drop of that glorious garlic butter.
Lemon Dill Pan Seared Red Snapper
Elevate your weeknight dinner game with this lightning-fast fish dish. Pan-searing creates that perfect crispy skin while lemon and dill keep everything fresh and vibrant. Ready in under 20 minutes, this restaurant-quality meal will become your new go-to.
Ingredients
- 2 (6 oz) red snapper fillets
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp fresh dill, chopped
- 1 lemon, juiced
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
Instructions
- Pat red snapper fillets completely dry with paper towels.
- Season both sides of fillets evenly with kosher salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place fillets skin-side down in the hot skillet, pressing gently with a spatula for 30 seconds to prevent curling.
- Cook skin-side down for 4-5 minutes until skin is golden brown and crispy.
- Flip fillets carefully using a thin spatula and cook flesh-side down for 2-3 minutes.
- Transfer cooked fillets to a plate and reduce heat to medium.
- Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
- Pour lemon juice into the skillet, scraping up any browned bits from the bottom.
- Add unsalted butter and swirl the pan until butter melts and sauce thickens slightly.
- Stir in chopped fresh dill and remove skillet from heat.
- Spoon the lemon-dill butter sauce over the plated snapper fillets.
Amazingly flaky fish meets that crackling-crisp skin in every bite. The bright lemon cuts through the rich butter while fresh dill adds an herby freshness that sings. Serve it over creamy polenta or alongside roasted asparagus for a complete meal that feels fancy but comes together effortlessly.
Thai Chili Basil Pan Seared Red Snapper
Sizzle up your weeknight dinner game with this fiery Thai-inspired red snapper. Sear that fish until golden, then drench it in a spicy basil-chili sauce that’ll make your taste buds dance. This 20-minute wonder delivers restaurant-quality flavors right to your home kitchen.
Ingredients
– 2 red snapper fillets (6 oz each)
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 2 Thai chilies, sliced
– 1/4 cup chicken broth
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 1 cup fresh basil leaves
– 1 lime, cut into wedges
Instructions
1. Pat red snapper fillets completely dry with paper towels.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
3. Place snapper fillets skin-side down in the hot oil.
4. Cook for 4 minutes without moving to develop a crispy crust.
5. Flip fillets carefully using a thin spatula.
6. Cook for 2 more minutes until flesh flakes easily with a fork.
7. Transfer fish to a plate and reduce heat to medium.
8. Add minced garlic and sliced Thai chilies to the same skillet.
9. Sauté for 30 seconds until fragrant but not browned.
10. Pour in chicken broth to deglaze the pan, scraping up browned bits.
11. Stir in fish sauce and brown sugar until sugar dissolves.
12. Simmer sauce for 1 minute until slightly thickened.
13. Return snapper fillets to the skillet, spooning sauce over them.
14. Toss in fresh basil leaves and cook for 30 seconds until wilted.
15. Remove from heat and squeeze lime wedges over the dish.
Perfectly crispy skin gives way to tender, flaky fish that soaks up the spicy-sweet sauce. Pile it over jasmine rice to catch every drop of that aromatic basil-chili goodness, or serve alongside quick-pickled vegetables for crunch contrast.
Conclusion
Ready to elevate your seafood game? These 19 red snapper recipes offer endless inspiration for delicious, restaurant-quality meals right in your own kitchen. We hope you found some new favorites to try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards so you can easily return to these delightful dishes. Happy cooking!
