This easy Salmon Florentine recipe looks and tastes fancy but is simple to prepare. Rich, creamy, and bursting with garlic, herbs, and Parmesan, it’s a weeknight meal that feels special enough for guests. Serve it with crusty bread or a light salad for a complete dinner.
Savory Salmon Fillets in Florentine Sauce
Salmon’s natural richness makes it ideal for a creamy Florentine sauce. The fillets are pan-seared until golden and finished in a garlic‑and‑herb Parmesan cream with tender spinach. The technique is straightforward, and the outcome tastes restaurant-quality despite minimal effort.
What Is Florentine Sauce?
Florentine sauce is a creamy, garlicky sauce often built with butter and heavy cream, folded with spinach and finished with Parmesan. It’s commonly paired with chicken or pasta, but it’s equally delicious over salmon.
The Ingredients You’ll Need
Choose good-quality salmon fillets—wild-caught if available, or properly handled frozen fillets that were flash-frozen at their peak freshness. The recipe relies on simple pantry staples: butter, garlic, flour to thicken, cream for richness, broth to balance, dried Italian herbs, fresh or thawed spinach, and grated Parmesan to finish.
For the Salmon
- Salmon: Skinless or skin‑on fillets work; about 4 fillets (4–6 oz each) is typical.
- Salt and Pepper
- Olive Oil: Or another mild cooking oil for searing.
For the Florentine Sauce
- Butter: Salted or unsalted; adjust added salt if using salted butter.
- Garlic: Finely minced.
- Flour: All‑purpose flour to form a roux (cornstarch can be used for a gluten‑free option).
- Heavy Cream: For a rich, silky sauce; half‑and‑half or milk can be substituted for a lighter result.
- Broth: Low‑sodium chicken or vegetable broth to thin and season the sauce.
- Herbs: Dried basil and oregano bring an Italian flavor profile.
- Baby Spinach: Fresh and well-drained; frozen spinach can be used if fully thawed and squeezed dry.
- Parmesan Cheese: Adds savory, nutty finishing flavor.
- Salt and Pepper
How To Make Salmon Florentine
Cooking this dish involves two main steps: searing the salmon and preparing the Florentine sauce. The seared fillets rest while you build the sauce, then return to the pan for a quick finish. Follow these steps for reliable results:
- Pan‑Fry the Salmon. Pat fillets dry and season with salt and pepper. Heat oil in a large skillet over medium heat until shimmering. Sear the salmon 5–7 minutes per side depending on thickness, until golden and firm to the touch. Remove and set aside.
- Make a Roux. Wipe excess oil from the skillet, then melt butter over medium‑low heat. Add minced garlic and cook briefly until fragrant. Stir in the flour and cook 20–30 seconds to form a paste.
- Make the Sauce. Whisk in heavy cream until the roux dissolves, then add chicken broth, dried basil, oregano, salt, and pepper. Stir until slightly thickened, about 1–2 minutes. Add spinach and cook until wilted.
- Combine and Serve. Return the salmon to the pan, spoon the sauce over the fillets, sprinkle with Parmesan, and serve immediately.
Recipe Tips & Variations
Small adjustments can tailor this recipe to your preferences or pantry.
- Substitute Proteins: The Florentine sauce pairs well with other firm fish, scallops, or shrimp if you prefer a different seafood option.
- Avoid Overcooking: To keep salmon moist, watch cook times and remove fillets when they’re just firm and flake easily. Internal temperature around 145°F is the USDA guideline, but many prefer to remove salmon slightly earlier for a tender finish.
- Dairy‑Free Option: Use coconut cream or a thick non‑dairy creamer in place of heavy cream; flavors and texture will differ slightly but still be enjoyable.
Serving Suggestions
Salmon Florentine is versatile with sides. A loaf of crusty bread and a simple green salad make an easy meal. For heartier options, try sautéed green beans, roasted sweet potatoes with garlic and honey, or crispy asparagus with Parmesan and panko.
Storing and Reheating Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The salmon and sauce can be frozen in airtight containers for 2–3 months; thaw overnight in the fridge before reheating.
- Reheat gently in a covered skillet over low heat until warmed through to avoid drying the fish.
More Easy Salmon Recipes
- Maple Mustard Salmon Fillets
- Old Bay Roasted Salmon
- Broiled Salmon
- Baked Salmon with Potatoes and Green Beans
- Brown Sugar Grilled Salmon
Salmon Florentine
Ingredients
For the Salmon
- 4 salmon filets (about 4–6 oz each)
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2 tablespoons olive oil
For the Sauce
- 2 tablespoons butter
- 2 cloves garlic, finely minced
- 2 tablespoons all‑purpose flour (or cornstarch)
- 1 cup heavy whipping cream
- ¾ cup chicken broth (or vegetable broth)
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 cup baby spinach
- ¼ cup Parmesan cheese, grated
Instructions
- Pat salmon dry and season with salt and pepper.
- Heat a large pan over medium heat and add oil. Once shimmering, fry salmon 5–7 minutes per side until crispy and firm. Remove and wipe excess oil from the pan.
- Return the pan to medium‑low heat and melt the butter. Add garlic and cook until fragrant, about 20 seconds.
- Sprinkle in the flour and stir until it forms a paste, about 30 seconds.
- Whisk in heavy cream, then add chicken broth, basil, oregano, salt, and pepper. Stir until the sauce thickens, about 1–2 minutes.
- Add spinach and cook until wilted, about 1–2 minutes.
- Return salmon to the pan, spoon sauce over the fillets, sprinkle with Parmesan, and serve immediately.
Nutrition
Carbohydrates: 6 g |
Protein: 28 g |
Fat: 43 g
Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and portion sizes.