Baked Alaska Pollock Recipe with Honey-Mustard Glaze & Vegetables
Baked Alaska Pollock Fillets with Honey-Mustard Glaze
Alaska Pollock is a mild, fine-textured North Pacific whitefish that works especially well with sauces and seasonings that add flavor without overwhelming the fish. This recipe combines Pollock fillets with a honey-Dijon-Sriracha glaze, roasted vegetables and quinoa for a practical weeknight meal.
Need the fish first? Start with our boneless, skinless Alaskan Pollock Fillets. They are sold frozen and are ready for recipes like this after proper thawing.
Ingredients
For the Pollock and Glaze
- 4 Alaska Pollock fillets, about 4 oz each, thawed
- 1 tablespoon Sriracha
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 tablespoons plain Greek yogurt
- Salt and black pepper to taste
For the Vegetables
- 1 pint cherry tomatoes
- 1 red onion, diced
- 2 yellow squash, sliced
- 2 zucchini, sliced
- 2 limes, juiced
- 2 tablespoons olive oil
- 1/4 cup chopped scallions
- Fresh cilantro for serving
For Serving
- 3 cups cooked quinoa
Before You Cook: Thaw the Pollock Safely
For frozen fillets, thaw overnight in the refrigerator. For faster thawing, keep the fish in a sealed bag and place it in cold water, then cook promptly. Pat the thawed fillets dry before adding the glaze so it adheres better.
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How to Make This Baked Pollock Recipe
1. Preheat the Oven
Heat the oven to 400°F (200°C). Lightly oil a baking sheet or use a suitable baking dish.
2. Make the Glaze
Mix the Sriracha, Dijon mustard and honey. Reserve part of the mixture for glazing the fish. Mix the Greek yogurt into the remaining portion to make a finishing sauce; keep that portion separate from anything that touches raw fish.
3. Prepare the Vegetables
Toss the tomatoes, onion, squash, zucchini and scallions with lime juice, olive oil, salt and pepper.
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4. Glaze the Pollock
Season the thawed fillets lightly with salt and pepper, then brush with the honey-mustard glaze.
5. Bake
Arrange the fillets with the vegetables and bake until the fish is opaque and reaches an internal temperature of 145°F (63°C) at the thickest part. Fillet thickness, starting temperature and oven performance vary, so use temperature and appearance rather than relying on one universal cooking time.
6. Serve
Serve the Pollock over quinoa with the roasted vegetables. Spoon the reserved yogurt sauce over the fish and finish with cilantro.
Why This Recipe Works with Alaska Pollock
NOAA describes Alaska Pollock as mild in flavor, similar to cod or haddock, with a relatively fine texture. That makes it a good match for this sweet, tangy and slightly spicy glaze. The fillet stays the center of the dish while the vegetables, lime and sauce add contrast.
From Processing Experience to the Kitchen
At Global Seafoods North America, we look at Pollock not only as a recipe ingredient but as a commercial seafood product. Oleg Nikitenko has worked in the seafood industry since 1993, including Pollock processing in Russian factory-vessel operations and later Alaska seafood processing. Pollock has been produced in many forms—from fillets and mince to surimi and roe—and the quality of the finished fillet depends heavily on handling, trimming, freezing and the cold chain before it ever reaches a home kitchen.
For a deeper look at that side of the fish, read our Alaska Pollock processing guide.
Recipe Variations
- Less spicy: reduce or omit the Sriracha.
- No quinoa: serve with rice, potatoes or a simple salad.
- Tacos: cook the glazed Pollock, break it into large flakes and serve in warm tortillas with cabbage and lime.
- Simple version: skip the yogurt sauce and serve the baked fillet with lemon and vegetables.
Frequently Asked Questions
Can I use frozen Alaska Pollock?
Yes. Frozen Pollock works very well for this recipe. Thaw it safely in the refrigerator or in a sealed bag in cold water, then pat dry before cooking.
How do I know when Pollock is cooked?
Cook finfish to an internal temperature of 145°F (63°C). The flesh should also appear opaque and separate easily.
Can I grill the fillets instead?
Yes, but Pollock is relatively delicate. Use a clean, well-prepared grill surface or a grill-safe pan and monitor the fish closely. For more methods, see our complete Alaska Pollock cooking guide.
Is Alaska Pollock the same as Atlantic Pollock?
No. Alaska Pollock, also called Walleye Pollock, is Gadus chalcogrammus. It is a North Pacific species.
Buy Alaska Pollock Fillets for This Recipe
If you want to make this dish at home, shop our Alaskan Pollock Fillets. The product page is the commercial center of our Pollock information cluster, while our guides explain the fish, processing, nutrition, cooking and fishery in more depth.
Continue with our complete Alaska Pollock guide, Pollock nutrition and health guide, or Pollock vs Pacific Cod comparison.
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