Pecan Crusted Trout
Pecan Crusted Trout combines trout fillets, chopped pecans, Dijon mustard, and honey; air fry at 380°F for 12 minutes until the crust is golden and fish flakes easily.
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Method
- 1
Pat trout fillets dry. Mix Dijon and honey, then brush over the top of each fillet.
- 2
Combine chopped pecans, panko, parsley, melted butter, garlic powder, salt, and pepper.
- 3
Press the pecan mixture firmly onto the mustard-coated side of each fillet.
- 4
Air fry at 380°F for 10-12 minutes until the crust is golden and fish flakes easily with a fork.
- 5
Serve with lemon wedges and fresh dill.
Pro tip. Chop the pecans by hand — a food processor turns them to paste. The Dijon-honey layer acts as glue for the crust. Don't flip the fish — cook crust-side up the entire time.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 18 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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