Trout Fillets
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Trout cooks fast in the air fryer, and the skin gets super crispy. Lemon and dill brighten the flavor. This page has the ingredient list, step-by-step instructions, and recommended air frying time.
Ingredients
- 2 trout fillets (skin-on)
- Oil or melted butter
- Salt, pepper, lemon, fresh dill or parsley
Season it upPairs with Lemon Dill, Simple Salt & Pepper, Herbed Garlic Butter, or Old Bay ClassicSee all seasonings →
Steps
- 01Check for pin bones by running your finger along the fillet. Pull any out with tweezers or needle-nose pliers.
- 02Pat dry. Oil the skin side lightly.
- 03Place skin-side down in the basket. Brush the top with butter and season.
- 04Ready for the air fryer.
Pin bones are the thin, flexible bones running down the center of the fillet. Most are removed by the fishmonger but a few always sneak through. Run your finger against the grain of the flesh and you'll feel them poking up. Pull them out at a 45-degree angle with tweezers. Takes 30 seconds.
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How to Air Fry It
- 01Preheat the air fryer to 375°F (190°C).
- 02Pat the trout fillets dry and check for any pin bones.
- 03Lightly oil the skin side and place it down in the basket.
- 04Brush the top of the fillet with oil or melted butter and season.
- 05Cook for 7-9 minutes depending on the thickness of the fillet.
- 06Check that the fish is opaque and flakes easily.
- 07Carefully remove with a spatula and serve.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 2 days refrigerated. Reheat at 275°F (135°C) for 4-5 minutes. Skin-on trout reheats better than skinless since the skin protects the flesh.
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