This easy Salmon Florentine recipe delivers a restaurant-quality meal without the fuss. Rich, creamy, and full of garlic, herbs, and Parmesan, it’s an elegant weeknight dinner that’s surprisingly simple to make.
Savory Salmon Fillets in Florentine Sauce
Salmon’s buttery texture and mild flavor make it ideal for a creamy Florentine sauce. Pan-seared until golden, the fillets are finished in a garlic- and herb-scented cream sauce with spinach and Parmesan. The combination tastes indulgent but cooks quickly, so it’s perfect for dinner any night of the week.
What Is Florentine Sauce?
Florentine sauce is a creamy, garlicky sauce typically built from butter and cream, combined with spinach and Parmesan. It pairs well with poultry, seafood, and fish—especially salmon.
The Ingredients You’ll Need
Choose good-quality salmon fillets for the best result. Wild-caught or high-quality frozen fillets work well. The sauce is built from pantry staples and fresh spinach for a quick, flavorful finish.
For the Salmon
- Salmon: 4 fillets (skinless or skin-on, about 4–6 oz each)
- Salt and pepper
- Olive oil: or any neutral cooking oil
For the Florentine Sauce
- Butter: 2 tablespoons (salted or unsalted)
- Garlic: 2 cloves, finely minced
- Flour: 2 tablespoons all-purpose (or cornstarch for gluten-free)
- Heavy cream: 1 cup (half-and-half will work for a lighter sauce)
- Chicken or vegetable broth: 3/4 cup
- Dried basil and oregano: about 1 teaspoon basil, 1/2 teaspoon oregano
- Salt and pepper
- Baby spinach: 1 cup, washed and drained (or thawed and squeezed frozen spinach)
- Parmesan cheese: 1/4 cup, grated
How To Make Salmon Florentine
Prepare the salmon first and set it aside while you make the sauce. The steps are straightforward:
- Pan-sear the salmon. Pat fillets dry and season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium heat. When oil shimmers, add salmon and cook 5–7 minutes per side until golden and firm. Remove fillets and set aside.
- Make a roux. Wipe excess oil from the pan, reduce heat to medium-low, and melt butter. Add minced garlic and cook until fragrant (about 20–30 seconds). Stir in flour and cook until it forms a paste, about 30 seconds.
- Build the sauce. Whisk in heavy cream until smooth, then add broth, basil, oregano, salt, and pepper. Stir constantly until the sauce thickens, 1–2 minutes. Add spinach and cook until wilted, another 1–2 minutes.
- Finish. Return the salmon to the pan and spoon sauce over the fillets. Sprinkle with Parmesan and serve immediately.
Recipe Tips & Variations
These tips will help you get the best results:
- Fish substitutions: Use other firm fish fillets or shrimp if you prefer; the sauce pairs well with many seafood options.
- Don’t overcook: Overcooked salmon becomes dry. Cook until firm but still moist—use a thermometer if you like. The USDA recommends cooking salmon to 145°F, but many cooks remove it slightly earlier for a moister texture.
- Dairy-free option: Substitute coconut cream or a full-fat non-dairy alternative, keeping in mind the flavor will change slightly.
Serving Suggestions
This dish pairs nicely with crusty bread and a green salad for a simple meal. For heartier sides, try sautéed green beans, roasted sweet potatoes, or crispy asparagus. The creamy sauce complements mild, slightly sweet sides and crisp vegetables.
Storing and Reheating Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in a covered skillet over low heat until heated through. Avoid high heat to prevent drying out the salmon.
- You can freeze cooked salmon and sauce in airtight containers for 2–3 months; thaw in the refrigerator before reheating.
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 fillets (each about 4–6 ounces)
- 1/2 teaspoon salt
- 1/2 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
- 3/4 cup chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup baby spinach
- 1/4 cup Parmesan cheese
Instructions
- Pat the salmon dry and season with salt and pepper.
- Heat a large pan over medium heat and add oil. When shimmering, fry salmon 5–7 minutes per side until crispy and firm. Remove salmon and wipe the pan clean of excess oil.
- 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 the 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 preparation.