How To Grill Snook To Perfection [VIDEO]


It’s Snook Cooking Time!

Here at Salt Strong, we love inshore fishing.

And we love catching Snook!

It is kind of like our “Bass” of the ocean… (but more like a bass on steroids).

We just never get tired of catching them.

And although we release the vast majority of snook we catch, occasionally we will keep one in the 28 to 32-inch range (up to 33 inches on Gulf side) if we want to have an incredibly fresh snook feast with the family.

Recently, with all of the snook pictures posted on the Private Salt Strong “Fishing Tribe” Facebook Page (click here to join the private group), we have heard the following questions a few times…

“What is the best way to cook or grill a snook?”

“Are snook good to eat?”

“Does anyone have any good snook recipes they can share?”

And although there are clearly many ways to cook a snook, after years of testing out many cooking methods, this one is our favorite below.

Not to mention, it is incredibly easy to cook snook this way, and it required very little extra spices, preparation, etc.

Want to catch MORE Snook in LESS time using nothing but artificial lures?

Then click here to get instant access to the incredibly popular Inshore Fishing Manifesto!

Ingredients & Utensils to Grill Snook

The great news is that grilling a perfect snook doesn’t require that much.

Here is all you need to grill snook:

  1. A grill that will go to 400 degrees (can be charcoal or gas grill)
  2. Olive Oil
  3. Chef Paul Prudhomme’s Magic Blackened Redfish Seasoning
  4. Garlic Pepper
  5. The Secret Weapon… a Butter Knife
  6. A little slice of love…

Note: the only real preparation for cooking snook is to make sure you cleaned the snook well (no bones) and that you have the fillets cut in the sizes that you like to serve them.

How to Grill Snook (Video Instructions)

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The next time you catch (and keep) a slot snook, give this simple snook recipe a try.

As you saw from the video, it is incredibly simple, it doesn’t require a ton of preparation or ingredients, and everyone that has ever tasted our snook falls in love it (even some people that swore they didn’t like to eat fish because it tasted too “fishy”).

Finally, if you have a snook recipe or a certain way that you like to cook snook, please leave us a comment below.

We would love to hear from you and give you a shout-out if we try your way of cooking the snook in the future.

Related Post: “Top Mahi Mahi Recipes: The Best Way To Cook Mahi” (click here to see it now)

Related Post: “The Best Way To Cook Grouper: 10 Amazing Grouper Recipes” (click here to see them now)

P.S. – If you think your angler friends or fishing networks would like to see this, please Tag them or Share this with them. You Rock! Pa-POW!

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5 Shortcuts To Catching Snook In Florida

sebastian inlet snook

Want to catch MORE Snook in LESS time using nothing but artificial lures?

Then click here to get instant access to the incredibly popular Inshore Fishing Manifesto!

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Robert Stewart
10 months ago

Looks delicious. Just finished breakfast but after watching Master Chef Luke grill some snook, I hunger once more for fish. I can see Ted Peters this for lunch this week. Thanks, Luke.

Wes Hamil
11 months ago

I love fried fish but, I think I like it grilled with Redfish Magic even better. Will have to try it with the garlic pepper too next time.

1 year ago

Going to cook some tonight. Give your recipe a try 👍

Anthony Aultman
4 years ago

Grill it! Great video!

Bob Schrank
6 years ago

Thanks, l will try that tonight!

James Scarborough
7 years ago

Thanks, Luke, for another great video. As usual, I have a few comments and suggestions. First, a lot of people like to grill fish with the skin on to help keep it from falling apart. Don’t do this with snook. The skin has a strong, unpleasant odor and flavor. In fact, some old Florida crackers used to call them “soapfish” for this reason. Skinless snook fillets hold together fine on the grill if they aren’t too thin.

Not really important, but I like a nice cross-hatch grill mark on mine and always rotate them a quarter turn once they begin to sear (a couple of minutes). It’s not necessary to cross-hatch the second side and I don’t recommend doing it because once the fish is nearly done, it’s more likely to fall apart if you handle it too much. When removing from the grill, Just flip the fish so the cross-hatching faces up on the serving platter. If using chimichurri (see below), drizzle a little over the fillets before serving and put additional chimichurri on the table.

As for your remark about fishy tasting fish, fresh fish should never smell or taste fishy. If it does, it’s not fresh or hasn’t been handled or stored properly. If it’s only slightly fishy, you can improve it by soaking it a minute or two in a couple of cups of cold water mixed with the juice of a lemon or lime but don’t exceed that. If the juice is too strong or you leave it too long, you’ll turn it into ceviche.

I agree with Troy about traditional Mexican and other Latin American recipes. I’ve lived in Costa Rica for the past 15 years and most of my recipes have been adapted for a little Latin flare. One of my favorite seasonings for both meat and seafood is chimichurri sauce. If you’ve ever eaten in an Argentinian or Brazilian steakhouse, chimichurri is the garlicky green sauce that looks like pesto which they always serve with their steaks. It’s fantastic with grilled beef, pork, chicken and seafood. I use it both as a marinade and as a finishing sauce. It would be great with grilled snook. No additional olive oil or other seasonings are needed. Just dip the fillets in chimichurri before grilling or, even better, place them in a Ziplock bag with chimichurri and marinate them for 15 to 30 minutes. You’ll love it!

Chimichurri Sauce:
2 cups packed fresh parsley leaves (preferably flat leaf Italian but regular curly leaf is fine))
4 or 5 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 1 tablespoon dried oregano)
1/4 cup red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup extra-virgin olive oil

1. Substitute fresh cilantro for up to a third of the parsley.
2. Substitute one or two tablespoons of lemon or lime juice for an equivalent amount of vinegar.
3. Substitute fresh jalapenos or hot sauce for the red pepper flakes or leave out the heat altogether. In Central and South America they don’t generally add any picante (hot seasoning), which is really more of a Mexican/Tex Mex style. It isn’t traditional in most other parts of Latin America and I don’t add any picante to mine.
4. Substitute one or two teaspoons of Badia Sazon Completa (Complete Seasoning) for the salt, black pepper and oregano. You can find it in the Latin foods section of most supermarkets and it’s one of my favorite “go to” seasonings for all meat, seafood and frijoles. Sazon completa has become a “secret” ingredient for many professional chefs in North America. They use it instead of other seasoned salts and spice blends in many recipes, not just Latin food.

Give the ingredients a rough chop then place them all into a food processor or blender and pulse until finely chopped and blended but not pureed. It should have some texture to it. If possible, prepare it ahead of time and leave it at room temperature for a few hours to allow the flavors to blend. Store unrefrigerated for several days or refrigerated for several weeks. Serve at room temperature. I always have homemade chimichurri on hand and use it several times a week.

James Scarborough
7 years ago

Chimichurri is basically just flavored olive oil and my recipe is intentionally a little strong to make it easier to adjust to taste. After letting it sit for an hour or so, taste it and add more olive oil or a neutral flavored oil such as canola and more sazon completa or salt and pepper to taste.

James Scarborough
7 years ago

One other comment. Homemade infused oils can pose a risk of botulism. Although I’ve never had a problem, you should be aware of the risk and recommended food safety practices. This article explains:

Luke Simonds
7 years ago

Awesome tips Jim!!! Thanks for adding to the post.

Troy Torman
7 years ago

I like crusting mine with Diamond brand ‘smokehouse almonds’, and pan searing it and finishing it in the oven. This is my go to for snook. Last night however, I took a Mexican buddies advice on how to cook “Robalo”, as they call it, and it was delicious. Cooked it on the grill with equal parts lime juice and Valentina’s (Mexican hot sauce), with some mangrove on the coals for smoke and flavor. It was pretty damn good!!! Old school authentic Mexican recipes rarely disappoint!

7 years ago

I can not wait to try this tomorrow for diner. Thanks for the recipe, and thanks so much for this awesome site. You two are grest people and so is the Salt Strong tribe. Awesome

Luke Simonds
7 years ago
Reply to  erik

Thanks for making time to leave the nice comment Erik. I hope your dinner is delicious tonight. Fish On!

Rob and Catherine
7 years ago

Thanks for tips on how to cook snook! Entertaining and instructive! Can’t wait to try it!

Marc Versley
8 years ago

A friend gave us some fresh snook and the Internet brought me to this video. I followed your instructions (used different seasoning) and we had a gourmet feast. As a result of this video I have joined Salt Strong and recommended it to several fishing buddies. What a fantastic fishing resource.

Luke Simonds
8 years ago
Reply to  Marc Versley

Hey Marc, I’m thrilled to see that this cooking video was helpful (it was my first time attempting such a feat). Thanks for joining the Salt Strong family and for spreading the good word… Fish On!


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