Blackened Red Snapper
Our red snapper is bold, flavorful, and ready in under 30 minutes. It’s an easy blackened fish recipe the whole family will love!
Don’t forget to try my baked flounder and blackened mahi mahi!
Why You’ll Love It
I’m a big fan of dinners that are quick but still packed with flavor. This baked blackened red snapper is one of those recipes.
The fish turns out tender and flaky, with enough spice to add lots of flavor without having too much heat.
The seasoning mix is a little smoky, savory, and has a tiny bit of heat. If you like more heat, add a bit of chili powder. It’s an easy way to give the red snapper more flavor without much trouble.
We like to pair it with our herb rice, but it’s also great with roasted vegetables or a fresh salad.
What You’ll Need
- Red snapper fillets: Fresh if you can get it, but frozen works too as long as it’s thawed and dried well.
- Olive oil or butter: Helps the seasoning stick and keeps the fish moist while baking.
- Lemon juice: Adds acidity and flavor.
- Smoked paprika, onion powder, garlic powder: The base of the blackened seasoning.
- Cayenne pepper: Brings the heat, so adjust to your taste.
- Oregano, thyme, salt, black pepper: Rounds out the seasoning mix with some earthy flavors.
- Lemon wedges and parsley: Optional for serving.
How to Make Blackened Red Snapper
Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper. Pat the fillets dry on both sides. Place them skin-side down on the baking sheet.
Brush each piece with olive oil or butter. Squeeze lemon juice over the tops.
In a small bowl, mix the paprika, onion powder, garlic powder, cayenne, salt, oregano, thyme, and black pepper. Sprinkle the seasoning over the fish and gently press so it sticks.
Bake for 12 to 15 minutes, until the fish flakes easily and reaches 145°F. Serve right away with lemon wedges and parsley.
Quick Tip
My blackened seasoning is mild. If you want to make it spicier, add some chili powder or more cayenne.
Variations
- Use snapper that has the skin-on or is skinless. Either works!
- Make it even milder by cutting the cayenne in half or leaving it out.
- Use the same seasoning blend on grouper, mahi mahi, or cod.
How to Store Leftovers
Store leftover fish in an airtight container in the fridge for up to 2 days.
Reheat in a skillet over low heat or in the oven at 350°F until warm.
More Seafood Recipes
Like this recipe?
We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below and follow us on Facebook and Pinterest!
Ingredients
- 4 red snapper fillets, skin-on or skinless
- 1 tablespoon olive oil, or melted butter
- Juice of ½ lemon
- 2 ½ teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper, add more for extra heat
- ⅛ teaspoon ground black pepper
- Lemon wedges and chopped parsley, for serving
Instructions
- Preheat the oven to 400°F, and line the baking sheet with foil or parchment paper.
- Pat the fillets dry on both sides. Place the fillets skin-side down on the prepared baking sheet.4 red snapper fillets
- Brush the fillets with the olive oil or butter. Squeeze the lemon juice over the tops.1 tablespoon olive oilJuice of ½ lemon
- In a small bowl, stir together the paprika, onion powder, garlic powder, cayenne, salt, oregano, thyme, and black pepper.2 ½ teaspoons smoked paprika1 teaspoon onion powder1 teaspoon garlic powder½ teaspoon salt½ teaspoon dried oregano½ teaspoon dried thyme¼ teaspoon cayenne pepper⅛ teaspoon ground black pepper
- Sprinkle the seasoning mix over the fillets. Gently press the seasoning into the fish so it sticks.
- Bake the fillets for 12 to 15 minutes, or until the fish flakes easily and reaches an internal temperature of 145°F.
- Serve the fish hot with the lemon wedges and parsley.
Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
