Blackened Snapper Recipe

In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, black pepper, and kosher salt. Whisk or stir until evenly blended. Set aside.

Prepare fish

Pat the snapper fillets dry with paper towels. Trim any loose edges and, if skin-on, score the skin lightly in two small shallow diagonal cuts to help even cooking.

Season

Brush both sides of each fillet lightly with melted butter mixed with the lemon juice (reserve about 1/2 tablespoon of butter mixture). Press a generous, even layer of the blackening spice onto the top side and edges of each fillet so the spice adheres. Allow the fillets to sit at room temperature for 10 minutes for the flavors to marry.

Heat the pan

Place a heavy skillet (cast-iron preferred) over medium-high heat and add the olive oil. Heat until shimmering and just beginning to smoke lightly — about 2–3 minutes. A properly hot pan is essential to blackening.

Cook the fish

Carefully place the fillets spice-side down in the hot skillet (do not overcrowd; cook in two batches if necessary). Press the fillets gently with a spatula so the spice makes full contact with the pan. Cook without moving 2½–3 minutes, until a dark crust forms and the edges start to become opaque. Flip and add the remaining butter mixture to the pan, spooning it over the tops of the fillets as they finish cooking 1½–2 minutes more, or until internal temperature reaches 135–140°F (57–60°C) and the fish flakes but is still moist. For thicker fillets, add 30–60 seconds per side as needed.

Rest

Transfer the fillets to a plate and let rest 2–3 minutes; the crust will set and the carryover heat will finish cooking gently.

Serve each fillet with a lemon wedge and a sprinkle of chopped parsley. If desired, drizzle with a little pan butter from the skillet or a few drops of hot sauce. Pair with rice, roasted vegetables, or a simple salad.