I've extracted the information from the text and organized it into steps to cook a trout fillet with skin on:

Step-by-Step Cooking Instructions:

1. Preparation: If you want to leave the skin on, place the trout in an air fryer tray with the skin side down.

2. Seasoning: Sprinkle seafood seasoning on top of the trout (if leaving skin on).

3. Filleting: You can fillet the trout using your preferred method. If not removing guts first, you can skip this step.

Alternative Filleting Method:

* Hold the trout firmly by the tail and scrape firmly with a very sharp knife to remove the skin.

4. Dry Rub Seasoning: Coat the trout with dry rub seasoning mix (including coriander, paprika, garlic powder, salt, and black pepper) on both sides.

5. Allow Pellicle Formation: Allow at least half an hour for the dry rub to form a pellicle before cooking.

Cooking Options:

* Air Fryer Method: Place the seasoned trout skin side down in the air fryer tray. Cook at 400°F (200°C) for 5 minutes or until slightly brown and crispy at edges.

* Broiling Method: Broil for 5 minutes or until slightly brown and crispy at edges. Serve immediately.

Additional Tips:

* If you want to remove the skin, hold the trout firmly by the tail and scrape firmly with a very sharp knife before cooking.

* You can also use wood chips in the smoke tube while cooking for added flavor.

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Please let me know if you have any further questions or need assistance with anything else!

Skin trout fillet