This easy recipe for Salmon Florentine takes the cake for fancy but easy meals. It’s as rich and creamy as could be, with a mouthwatering garlic and herb Parmesan flavor. This is going to be one of your favorite salmon dinners, guaranteed!

For a full Italian experience, start with a warm bowl of pasta fagioli and finish with a classic tiramisu—delicious from start to finish!

Savory Salmon Fillets in Florentine Sauce

Salmon is a rich, buttery, delectable fish that practically everyone loves! Even those picky eaters (you know the ones) who may not like fish will definitely love this recipe. Savory salmon fillets are pan-fried to tender perfection, and smothered in a creamy Florentine sauce. The ultimate dinner!

Though it may sound like an expensive, gourmet meal, this recipe is actually pretty simple to make. Pan-frying salmon and making the Florentine sauce is way easier than it sounds, and the result is a wholesome, homemade meal that tastes like it came from a restaurant.

If you make this dish, be prepared for everyone to want seconds!

The Ingredients You’ll Need

The star of this show is the salmon, so be sure to use good-quality fillets. The best fillets are usually wild-caught, but keep in mind that frozen can be as good (or better than) the salmon you find at the fish counter. The highest-quality fish is the freshest, so you may find that wild-caught frozen fillets are fresher than salmon that was caught, transported, and displayed for an uncertain amount of time.

For the Salmon

• Salmon: I like to use skinless salmon fillets in this recipe. Skin-on fillets are fine, too.
• Salt and Pepper
• Olive Oil: You can use olive oil (that’s my go-to) or any mild cooking oil that you like.

For the Florentine Sauce

• Butter: Salted or unsalted is fine – if you use salted, you may want to reduce the amount of salt in the recipe.
• Garlic: Finely mince the garlic cloves.
• Flour: A little all-purpose flour thickens the sauce. You could also use cornstarch, for a gluten-free version.
• Heavy Cream: Half-and-half will also work, or even milk, but it won’t be quite as rich and creamy.
• Broth: I typically use low-sodium chicken broth. Regular chicken broth works, too, or you can substitute vegetable broth, or just use a little bit of water.
• Herbs: Dried basil and oregano add a lovely Italian flavor to the sauce.
• Salt and Pepper
• Baby Spinach: The spinach should be washed and dried before using. You can also use frozen spinach that has been thawed well in a colander and squeezed dry.
• Parmesan Cheese: Parmesan-Romano blend is fine, too.

How To Make Salmon Florentine

To make this quick fish recipe, you’ll need to cook the salmon fillets first and then set them aside while you make the creamed spinach sauce. Here are the steps in detail:

1. Pan-Fry the Salmon. To begin, season each salmon fillet with salt and pepper. Then heat the oil in a large skillet over medium heat. Once the oil is hot and shimmering, gently lay the salmon fillets in the oil and let them cook for about five minutes on each side, or up to seven minutes per side. When the fillets are crispy and firm, take them out of the skillet and set them aside. 
2. Make a Roux. Turn the heat down to medium-low. Take the skillet off the heat for a moment, and wipe away any excess oil, being very careful not to burn yourself (hot cooking oil can soak through a paper towel or dish towel very quickly and cause very serious burns!). Next, melt the butter in the skillet and add the minced garlic. Allow this to cook for a minute or so to release the fragrance, and then sprinkle in the flour. Mix thoroughly until the flour fully dissolves into the butter and forms a paste (this takes about 30 seconds). This is the roux.
3. Make the Sauce. Whisk your heavy whipping cream into the skillet, completely dissolving the roux. Follow this with the chicken broth, basil, oregano, salt, and pepper. Stir or whisk constantly until the sauce thickens. Finally, add the spinach and stir until the spinach is wilted and the sauce is hot, about 1 to 2 minutes.
4. Combine the Salmon and the Sauce. Add the salmon back to the pan, spooning the sauce over the fillets. Sprinkle with parmesan cheese, and serve immediately.

Serving Suggestions

Wondering what to serve with your salmon Florentine? This recipe would be perfect just with some crusty bread and a salad, but if you’d like to make something a little more special, try one of these easy side dishes.

These Sautéed Green Beans are easy to make on the stovetop and turn out bright, colorful, and flavorful. They’re excellent with nearly everything, but especially well-seasoned salmon!

Healthy and tasty, these Garlic Honey Roasted Sweet Potatoes are an epic side dish with tons of nutrition. I love the light sweetness of sweet potatoes with hearty, savory salmon.

If you like asparagus, you will love this crispy air-fried version! Parmesan Panko Asparagus Fries are crisp, light, and just right with creamy salmon Florentine.

Storing and Reheating Leftovers

• For easy storage, keep any leftover salmon in an airtight container in the refrigerator. It will stay good for up to 3 days. You could use leftovers to make this fabulous salmon blt salad! The salmon and sauce can also be packed into freezer bags or airtight containers and then frozen for 2 to 3 months. Thaw in the fridge before reheating.
• To reheat, place the desired portion in a covered skillet over low heat. Heat until the salmon is fully heated through, but do not overcook or it will become dry.

More Easy Salmon Recipes

• Maple Mustard Salmon Fillets
• Old Bay Salmon
• Broiled Salmon
• Baked Salmon with Potatoes and Green Beans
• Brown Sugar Grilled Salmon