Pan Seared Red Snapper is made with a lemon butter caper sauce that will knock your socks off! Fresh red snapper fillets, butter, tangy capers, lemon, and simple seasonings.
Ths recipe only takes 10 minutes thanks to pan searing! Here's the easy process:
- Pat dry the snapper then sprinkle with seasonings (1 minute).
- Melt butter in a pan and cook the fish (4 minutes per side).
- Remove the fish and add more butter, lemon juice, and capers. Simmer. (30 seconds).
- Return fish to pan; spoon sauce over fish (30 seconds). Ready to serve!
Jump to:
For another simple seafood dinner with a citrusy kick, check out my Baked Pineapple Salmon. The pineapple and honey glaze gives it a sweet Southern flair that pairs beautifully with rice or veggies.
Why This Recipe is Special
This recipe is special to me because it was given to me by my sister, Leesa. We were on a family group call when everyone was talking about what they made for supper. She said she made red snapper with butter, capers, and lemon. It sounded so delicious that I told her I wanted to share it on my blog. She said yes! I made it, and my husband and I loved it!
Reader Praise and Comments
Becky - The best fish recipe I'ver ever made. Made it twice in a week it was so good!
Tasia - This is my favorite way to cook fish now, I also added Badia complete seasoning and dried oregano to the seasoning mix.
Elvira - This recipe turned exquisite! And it's just as simple as it seems. In 10 minutes you have and elegant and delicious dish that everyone will remember for. Thank you, thank you, thank you!
Reasons to Love It
This pan seared snapper is packed with flavor thanks to the lemon butter caper sauce. The nutty browned butter pairs perfectly with the tangy lemon and briny capers, and it highlights the mild sweetness of the red snapper.
Another lemony fish recipe we love is this Lemon Dill Salmon, which is also a quick and easy meal - ready in 20 minutes.
Ingredient Notes and Substitutions
There are only 9 ingredients for this mouth-watering, red snapper recipe!
red snapper fillets - I like the skin on for this recipe. The skin holds the fish together better after cooking and it crisps up so nicely from the butter.
butter - salted butter is recommended as it adds a flavor boost to the capers and lemon.
capers - don't leave these out! They add a tangy, lemony flavor boost to the sauce! They remind me a little of green olives. That's why I love this Green Olive Dip as much as this snapper with capers!
lemon - use one fresh lemon. You can substitute 2-3 tablespoons of bottled lemon juice, but I recommend using the fresh if you can.
simple seasonings - salt, pepper, garlic powder, onion powder, and parsley flakes.
Recipe Steps with Photos
Pan searing red snapper is a quick and easy way to enjoy this delicious seafood!
(1) First, pat both sides of the fillets with a paper towel. Next, lightly sprinkle each side with salt, pepper, garlic powder, and onion powder.
(2) Now, melt butter in a pan over medium heat. When the butter starts to bubble a bit, add the fillets, SKIN SIDE UP, and slow simmer for 3-4 minutes. Flip fish over and cook for another 3-4 minutes.
Tip: When pan frying fish, use medium heat, not high heat. You don't want the fish to be sizzling too hot or the butter will burn.
(3) Remove the fish from the pan and set aside. Add the remaining butter, lemon juice, capers (drained), and parsley flakes.
(4) Slow simmer for about 30 seconds, then return the fish to the pan. Spoon the lemon butter caper sauce over the fish and heat just until hot - about 30 seconds. Transfer fish to a plate and serve with your favorite side dish.
Tips You Should Know
- When pan searing red snapper, it's best to use real, salted butter for the best flavor and consistency!
- When pan frying fish, use medium heat, not high heat. You don't want the fish to be sizzling too hot or the butter will burn.
- To get the most juice from a lemon, roll a whole lemon around on your countertop with the palm of your hand while using firm pressure. This will break up the inside membranes and make the lemon juicier and easier to squeeze.
Make it a Meal
- This red snapper goes well with a variety of sides. Lemon caper butter sauce is a natural pair for pasta or Yukon Gold Mashed potatoes.
- My sister serves her red snapper with an orzo, spinach, and pine nut mixture, which sounds divine.
- If you prefer grains, you can opt for seasoned wild rice, brown rice, or rice pilaf.
- If you're looking to up your veggie intake, I also like to serve this fish with a mixture of cauliflower, broccoli, and baby carrots. Smothered cabbage would also be yummy!
Frequently Asked Questions
There is no need to remove the skin before cooking the snapper. The skin is edible and actually crisps up nicely. However, if you want to remove the skin, it's easier to do after the fish is cooked.
Red snapper is a firm white fish that is delicate and mild in flavor.
Capers have a flavor akin to green olives, though they have a more pronounced lemony flavor. If you need a substitute, feel free to finely dice green olives or use pickled nasturtiums instead.
Fresh fish is best cooked the day it is purchased. However, it will keep for 1 more day in the refrigerator as long as it's stored in an air-tight container or wrapped tightly with plastic wrap. If it is wrapped in paper, then wrap it with plastic over the paper.
If you have leftovers, store them covered in the refrigerator and eat the very next day for best results. Store in airtight containers for best results. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
More delicious seafood inspiration
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Recipe
10-Minute Red Snapper with Lemon Butter Caper Sauce
Equipment
- pan or skillet
- measuring spoon (1 tbsp)
Ingredients
- 2 red snapper fillets, skin on 4-6 oz each
- light sprinkling of salt, pepper, garlic powder, onion powder
- 4 tablespoons butter (divided)
- 1 lemon
- 2 tablespoons capers (drained)
- light sprinkling of parsley flakes
Instructions
- Pat fish fillets with paper towel. Lightly sprinkle each side with salt, pepper, garlic powder, and onion powder. Exact measurements are not given as you only want to lightly sprinkle these seasonings on each side of the fish.
- Melt 2 tablespoons of butter in a pan over medium heat. Add the fillets, SKIN SIDE UP, and slow simmer for 3-4 minutes. Flip fish over and cook for another 3-4 minutes. Use medium heat, not high heat. You don't want the fish to be sizzling too hot or the butter will burn.
- Remove the fish from the pan and set aside. Add the remaining butter, juice of one lemon, capers, and parsley flakes. Slow simmer for about 30 seconds, then return the fish to the pan. Spoon the sauce over fish and heat just until hot - about 30 seconds. Transfer fish to a plate and serve with your favorite side dish.
Notes
Nutrition
This recipe was originally published in 2020 and was updated in 2025.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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