How to cook a snapper on the BBQ: 3 foolproof ways (plus two easy salads)

There’s something deeply satisfying about cooking a whole fish on the barbecue. It feels a bit special, a bit old-school and very Australian. The flesh stays moist, the skin protects the meat from the heat, and the flavour you get from the grill is hard to beat. Snapper is ideal for the BBQ – affordable, widely available and forgiving to cook. Whether you’re feeding family or friends, these three simple methods will give you perfect results every time, plus two fresh salads to serve alongside.

Method 1: Classic Whole Snapper in Foil (Fail-Safe Favourite)

Best for: Beginners and guaranteed moist fish

Ingredients

1 whole snapper (1.2–1.5kg), scaled, gutted and cleaned
2 tbsp olive oil
1 lemon, sliced
2 cloves garlic, sliced
Fresh herbs (parsley, thyme or dill)
Salt and pepper

How to Cook

Heat BBQ to medium.
Lay snapper on a large sheet of foil.
Drizzle with olive oil and season inside and out.
Stuff cavity with lemon slices, garlic and herbs.
Wrap tightly in foil.
Cook for 25–30 minutes, turning once.
Open foil for last 5 minutes if you want a little colour.

Tip: The flesh should flake easily when done.

Method 2: Direct Grill with Lemon & Butter (For Crispy Skin Lovers)

Best for: Crispy skin and smoky flavour

Ingredients

1 whole snapper
Olive oil
Salt and pepper
50g butter
1 lemon, juiced

How to Cook

Oil BBQ grill well and heat to medium-high.
Pat fish dry and oil generously. Season well.
Place fish directly on grill, skin-side down.
Cook for 8–10 minutes per side (depending on size).
Melt butter with lemon juice and spoon over fish before serving.

Tip: Don’t move the fish too early — it will release when ready.

Method 3: Herb-Stuffed Snapper Wrapped in Banana Leaf or Baking Paper

Best for: Dinner-party presentation and delicate flavour

Ingredients

1 whole snapper
Fresh herbs (basil, coriander, parsley)
1 lime or lemon, sliced
Olive oil
Banana leaf or baking paper

How to Cook

Stuff fish with herbs and citrus.
Drizzle with olive oil and season.
Wrap tightly in banana leaf or baking paper, then foil.
BBQ over medium heat for 30–35 minutes.

Tip: Banana leaf adds subtle flavour, but baking paper works just as well.

Two Simple Salads to Serve with BBQ Snapper

1. Classic Tomato, Cucumber & Onion Salad

Ingredients

Cherry tomatoes, halved
Lebanese cucumber, sliced
Red onion, finely sliced
Olive oil, red wine vinegar
Salt and pepper

Method

Toss everything together just before serving.

2. Warm Potato, Parsley & Lemon Salad

Ingredients

Baby potatoes, boiled and halved
Olive oil
Lemon juice
Dijon mustard
Fresh parsley

Method

Whisk oil, lemon and mustard. Toss through warm potatoes and finish with parsley.

Serving Tip
Serve snapper straight from the BBQ with lemon wedges, salads on the side and plenty of napkins. No fuss – just good food done well.