This Pan-Seared Cajun Red Snapper Fillets With Cajun Butter Sauce is a bold and flavorful dish that comes together in just 20 minutes. The red snapper fillets are seared until golden and crisp, then finished with a buttery Cajun pan sauce that is tangy, spicy, and rich.
Featured Review
Made with sea bass - the fish store didn’t have snapper - was delicious with the bass
(Janet)
Recipe Highlights
- ⏱ Ready in: 20 minutes
- 🍽 Servings: 2–3
- 🔥Cooking method: High-heat pan sear + pan sauce
- 🌡 Doneness temp: 130–135°F (moist and flaky)
- 🐟 Protein-rich, low-carb option
- 👩🏽🍳 Beginner-friendly, foolproof sear method
This is a restaurant-quality dish that you can prepare on a busy weeknight or weekend for gatherings. Cajun flavors always take me back to the first time I had blackened fish or Cajun chicken in a Louisiana kitchen. That smoky heat and butter had me hooked.
This recipe is versatile and can be used with any type of fish, including whole fish. I enjoy making this with my pan-seared fish steaks or lamb chops on days when I'm tired but still want to enjoy something delicious.
Snapper is a firm fish that can be quickly cooked without shredding. It can be boiled, fried, roasted, seared, or sautéed. Pair this with authentic jambalaya for a true Louisiana-style seafood feast
Jump to:
- Featured Review
- Recipe Highlights
- Why Choose This Recipe?
- Ingredients Used
- Where and How to Buy Red Snapper
- Substitutions and Variations
- How to make Pan Seared Cajun Red Snapper With Cajun Butter Sauce
- Recipe Tips
- Storage
- Recipe FAQs
- More Fish Recipes to Try
- Pan Seared Cajun Red Snapper With Cajun Butter Sauce
Why Choose This Recipe?
- Quick and easy: From prep to plate in under 20 minutes, it’s perfect for busy weeknights without sacrificing flavor.
- Crispy, restaurant-quality skin: High-heat pan searing ensures a golden, crunchy exterior while keeping the flesh tender and moist.
- Bold Cajun flavor: The Cajun butter sauce brings a smoky, spicy kick that elevates simple red snapper into a gourmet dish.
- Reliable results: Step-by-step instructions, internal temperature guidance (130–135°F), and sensory cues make it almost foolproof.
- Versatile serving options: Pairs beautifully with rice, mashed potatoes, or roasted vegetables.
Ingredients Used
- Red snapper fillets: If frozen, thaw in the refrigerator or at room temperature. This recipe is also perfect for whole fish, but the cooking time and the number of ingredients may differ.
- Cajun seasoning: Store-bought Cajun seasoning is my go-to every time. I also used it for my seafood boil in a bag recipe, and it was an absolute hit! Feel free to make yours at home. NOTE: Some Cajun seasonings can be salty; taste to determine if you need to add salt.
- Olive oil is good for extra flavour.
- Butter: For the best flavour. Use unsalted butter to control the saltiness, as Cajun seasoning can be quite salty.
- Parsley adds a good flavour and gives the dish a perfect presentation. You can also use thyme, cilantro, or rosemary.
- Lemon juice: Enhances the flavour and adds a gravy taste.
- Broth: To deglaze the pan and for the sauce.
Where and How to Buy Red Snapper
Red snapper can be bought whole or in fillets. I love whole fish because of the bones to chew on. However, if you're looking for something quick, boneless, and easy to cook, opt for the fillets. Fillets cook quickly.
If you can't find the fillets, ask your fishmonger to fillet the whole fish for you. You can often find fresh or frozen red snapper at seafood stores, grocery stores, and Asian markets. Red snapper is most available in the spring and summer in North America.
Substitutions and Variations
- The red snapper fillets can be substituted with tilapia, cod, or sea bass; however, you will need to adjust the cooking time accordingly.
- Use ghee or olive oil in place of the butter.
- If Cajun seasoning isn't available, mix paprika, cayenne, garlic powder, onion powder, thyme, and black pepper.
- For acidity, you can also use a small amount of lime juice.
- For Garlic Butter Twist, Sauté 1–2 minced garlic cloves in the butter for a garlicky variation.
- Add a small pinch of suya spice or peri-peri blend for a bold, pan-African twist.
- Finish with chopped parsley, cilantro, or chives for freshness and color.
How to make Pan Seared Cajun Red Snapper With Cajun Butter Sauce
- Prep the fish: Pat the red snapper dry, drizzle oil on both sides, and sprinkle the Cajun seasoning generously on both sides.
- Sear the fish: In a heated pan with oil, place the fish and gently press it with a spatula to prevent curling for 20 seconds. Cook each side for 3 - 4 minutes. Fish should appear opaque with slightly crisp edges before flipping. Remove and set aside.
- Make the sauce: Lower the heat, and add butter to the pan. Sauté the garlic for 30 seconds, then add the broth, cajun, and lemon juice. Let it simmer for about 1 -2 minutes.
- Baste the fish: Return the cooked fish to the sauce and baste it with the sauce. Garnish with parsley and serve immediately.
Recipe Tips
- Pat fish completely dry: Moisture makes the skin steam instead of crisp.
- Season generously: Cajun seasoning works best when pressed firmly into the fillets.
- Preheat your pan: Wait until the oil shimmers before adding the fish to avoid sticking.
- Don’t move the fillets too soon: Let them sear undisturbed for 3–4 minutes to build a golden crust.
- Press lightly for 30 seconds to ensure complete skin-to-pan contact and even crisping.
- Use a fish spatula: It’s thin and flexible, making flipping easier without tearing.
- Check doneness with a thermometer: Aim for 130–135°F for moist, flaky fish.
- Make the butter sauce in the same pan: This allows the Cajun spices and fish drippings to infuse for an extra layer of flavor.
- Adjust heat as needed: If the seasoning starts to burn, lower the temperature slightly.
- Serve immediately: The fish is best when hot off the pan, with the skin still crisp.
Storage
It is best served immediately, but any leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Thaw overnight in the refrigerator and microwave till well heated.
For best texture, reheat gently in a skillet with a splash of broth instead of microwaving.”
Best frozen without sauce, then thaw and make sauce fresh.
Recipe FAQs
Yes. Just make sure to thaw completely and pat dry to avoid excess moisture, which can prevent a good sear.
The flesh should turn opaque and flake easily with a fork. An instant-read thermometer should read 130–135°F at the thickest part.
It pairs perfectly with rice, roasted potatoes, sautéed greens, or a simple salad.
Ensure the fish is dry, the pan is fully preheated, and refrain from moving the fillets until the crust has formed.
Yes, bake at 400°F for 12–15 minutes, then drizzle with Cajun butter sauce.
Use cast iron or stainless steel for the best crust; nonstick cookware won’t brown as well.
More Fish Recipes to Try
If you tried this pan seared red snapper recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pan Seared Cajun Red Snapper With Cajun Butter Sauce
Equipment
- Skillet or pan
Ingredients
To Season The Fish
- 2 Red snapper fillets
- 2 tablespoon Olive oil
- 1 tablespoon Cajun Seasoning
- Salt to taste
For the Sauce
- ½ cup Butter unsalted
- ½ cup Broth
- 2 tablespoon Olive oil
- 1 tablespoon Cajun seasoning
- 1 tablespoon Lemon juice
- 3 Garlic cloves minced or chopped
- 2 tablespoon Parsley finely chopped
Instructions
- Pat dry the fish with a paper towel.
- Apply olive oil generously on both sides of the fish.
- Sprinkle the cajun seasoning and the salt on both sides of the fish and massage gently.
- In a hot pan or skillet on medium heat, add the olive oil and pan-sear the fish until cooked for 2-4 minutes on each side, depending on the thickness.
- When fully cooked, remove the fish and set aside.
- In the same skillet, melt the butter and sauté the garlic for about 30 seconds.
- Add the cajun seasoning, lemon juice, broth and parsley. Stir till combined for about 30 seconds.
- Bring in the pan-seared fish and baste it with the sauce.
- Serve hot with your preferred side.
Video
Notes
- Pat fillets completely dry before seasoning → helps the skin crisp up.
- Use a hot pan (where the oil should shimmer) to prevent sticking.
- Press the fish down gently for the first 30 seconds so the skin makes full contact.
- Don’t move the fillets until a crust forms → about 3–4 minutes per side.
- Use a fish spatula to flip without tearing.
- For perfect doneness, check with a thermometer: 130–135°F at the thickest part.
- Make the Cajun butter sauce in the same pan to soak up all the flavor.
- Serve immediately for the best crisp skin.
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Janet says
Made with sea bass - fish store didn’t have snapper - was delicious with the bass