Pan Salmon & Polenta

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Last Updated on September 28, 2020 by Chef Mireille

Pan Seared Salmon & Creamy Polenta

Fish and Polenta are a quick and easy way to serve dinner up. Comfort food – Italian Style! This is a fast and easy weeknight dinner!

fish and polenta

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Have you ever had polenta in porridge form?

Many cultures have a form of savory cornmeal porridge that is eaten. In the Caribbean, it is called Coo Coo and cooked with okra and in the American South it is called grits and commonly eaten with eggs for breakfast.

However, the most popular form of savory cornmeal porridge worldwide has got to be polenta.

Like the foods of any nation, Italian food is regional and polenta is mostly eaten in Northern Italy. What pasta and pizza are to southern Italians, polenta is to northern Italians.

Hardly a meal can go by without polenta making an appearance in some form, whether it is cooked firm and grilled or fried like in these Polenta Fries or cooked into a creamy cheesy porridge, like I have done here or even in desserts like this Peach Upside Down Polenta Cake.

Can I use any cornmeal to make polenta?

You definitely want to purchase polenta and not just ordinary yellow or white cornmeal. It won’t cook to the same consistency.

 The cornmeal for polenta is milled very fine, so that it cooks very quickly.  I used instant polenta in this recipe, which cooks even quicker.  For traditional polenta, you will have to cook the polenta for longer.

If you like a little more sauce with your food, you can also try my other version of a Fish Polenta dinner – Pesce fra Diavolo

Pesce Fra Diavolo LR 3

Now let’s check your pantry and get your shopping list ready to make Pan Salmon & Polenta.

Shopping List

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Now we have everything. I know you are ready to make this delicious Italian Comfort Food!


Every bite is filled with delicious flavors of herbs and salty cheese!

Fish LR PIN 2
salmon and polenta on plate
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Pan Seared Salmon & Polenta

Pan Seared Salmon and Creamy Polenta makes an easy weeknight dinner, done in under an hour!
Prep Time15 minutes
Cook Time20 minutes
Course: Fish
Cuisine: Italian
Servings: 4 people
Calories: 467kcal


Salmon Ingredients

Polenta Ingredients


  • Put salmon with 1 tablespoon of the olive oil, garlic and rosemary in a Ziploc bag.
  • Seal and shake.  Place in refrigerator for at least 15 minutes or up to overnight to marinate.
  • Heat 2-3 tablespoons of oil in a skillet. You need a good amount of oil so that you get a nice crispy skin.
  • Place fish skin side down in skillet and cook for about 5 minutes, until skin is crispy.
  • Turn over and cook another few minutes, until fish is cooked through.
  • Heat chicken stock to a boil.
  • Add oregano and salt.
  • Slowly add polenta, stirring constantly and cook on low heat for 10 minutes.
  • Add cheese and stir to combine.


The longer you marinate the salmon, the more flavorful it will be.
Polenta will thicken as it chills, so if you are reheating leftovers, you will need to add a little more stock when reheating to retain the same creamy consistency.
If using regular polenta, you will need to cook the polenta for longer, about 30-40 minutes.


Calories: 467kcal | Carbohydrates: 36g | Protein: 36g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 1736mg | Potassium: 636mg | Fiber: 1g | Sugar: 3g | Vitamin A: 868IU | Vitamin C: 1mg | Calcium: 358mg | Iron: 2mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!


salmon and polenta with text

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