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If you’re looking for a quick, restaurant-quality salmon dish, this Salmon Florentine recipe is a must-try! Crispy, pan-seared salmon fillets are nestled in a rich, creamy spinach and mushroom sauce, all made in one pan in just 25 minutes.
If you love salmon dishes, try our Baked Salmon with Lemon Butter Cream Sauce, Creamy Tuscan Salmon, or Baked Dijon Salmon next!
What Is Salmon Florentine?
Salmon Florentine is a dish where pan-seared salmon is served in a creamy sauce with spinach and mushrooms. “Florentine” refers to the classic French-Italian cooking style that features spinach in a creamy base, often with garlic and Parmesan. This version keeps things light yet flavorful, using half & half instead of heavy cream for a perfect balance.
Wondering What Makes Salmon Florentine Different?
Let’s break It down!
| Dish | Sauce Base | Veggies | Texture |
|---|---|---|---|
| Salmon Florentine | Cream + garlic | Spinach, mushrooms | Rich, tender |
| Tuscan Salmon | Cream + sundried tomato | Kale or spinach | Bold, cheesy |
| Garlic Butter Salmon | Butter + lemon | Optional | Light, buttery |
Ingredient Notes
- Salmon fillets – Use fresh, skinless fillets for the best texture. Frozen salmon works too—just thaw it completely and pat dry before cooking. Wild-caught salmon has a firmer texture and richer flavor, while farm-raised is milder and more budget-friendly.
- Salt & red chili flakes – Essential for seasoning. Swap red chili flakes for black pepper, cayenne, or smoked paprika if you prefer a different kind of heat.
- Onion & garlic – Add depth and aroma.
- Mushrooms – Cremini (baby bella) or white mushrooms add an earthy, meaty texture. Swap with portobello for a deeper umami flavor.
- Half & half – Lighter than heavy cream but still rich and creamy. For a dairy-free option, use coconut milk or cashew cream. For a thicker sauce, use heavy cream instead.
- Cornstarch – A gluten-free thickener that keeps the sauce smooth. Swap with flour (1:1 ratio) if needed, but cook it slightly longer to remove any raw taste.
- Parmesan cheese – Freshly grated Parmesan melts better and has better flavor than pre-shredded.
- Baby spinach – Adds color, freshness, and nutrients. You can also use kale (chopped and sautéed longer) or Swiss chard. Frozen spinach works too—just thaw and squeeze out excess moisture before adding.
🔪How to Make Salmon Florentine
Sear the Salmon – Heat oil, season salmon with salt and chili flakes, and sear 5 minutes per side. Set aside.
Make the Sauce – Sauté onion, add garlic, then cook mushrooms until browned.
Thicken the Sauce – Whisk cornstarch into half & half, pour into the pan, and stir in Parmesan until thickened.
Finish & Combine – Add spinach, season with chili flakes, lemon juice, and salt. Return salmon and coat with sauce.
Secret Tip: No More Watery Sauce!
Want that creamy Florentine sauce to stay rich and silky? Sauté the spinach separately first before adding it to the pan. This helps release excess moisture so it doesn’t water down your sauce. Just a couple of minutes in a dry skillet or with a touch of olive oil does the trick!
🍽️What to Serve with Salmon Florentine
- Instant Pot Jasmine Rice – Soaks up all that creamy goodness.
- Roasted Asparagus – A fresh, crisp side to balance the richness.
- Creamy Mashed Potatoes – The perfect base for the sauce.
- Crusty Bread – For scooping up every last bit of sauce.
🗄️Storage & Leftovers
- Refrigerate – Store in an airtight container for up to 3 days.
- Reheat – Warm gently in a pan over low heat, adding a splash of milk if needed.
- Freeze? ❌ Not recommended—the creamy sauce can separate.
Need more advice on salmon storage and reheating? Our Everything You Need to Know About Salmon page is a great resource.
Quick & Flavorful Salmon Dinners
- Pesto Butter Salmon
- Parmesan Crusted Salmon Caesar Salad
- Baked Blackened Salmon with Mango Avocado Salsa
- Baked Pineapple Salmon Foil Packets
- Air Fryer Hasselback Salmon
- Baked Parmesan Crusted Salmon with Mayo
- Hot Honey Salmon
This easy Salmon Florentine recipe is quick, creamy, and packed with flavor, making it the ultimate weeknight dinner or a special meal for guests. If you try it, let us know how it turned out—We’d love to hear! 😊
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Salmon Florentine
Equipment
Ingredients
For the Salmon
- 2 tablespoons vegetable oil
- 4 salmon fillets, skin off
- ¼ teaspoon salt
- ¼ teaspoon red chili flakes
For the Salmon Florentine Sauce
- 1 onion, finely chopped
- 1 tablespoon garlic, minced
- ½ pound mushrooms, sliced
- 1 ¼ cups half & half
- 1 tablespoon cornstarch
- 2 tablespoons freshly grated parmesan cheese
- 8 ounces baby spinach
- ¼ teaspoon red chili flakes
- 1 tablespoon fresh lemon juice
- salt, to taste
Instructions
- Heat 2 tablespoons vegetable oil in a large non-stick pan over medium-high heat. Season 4 salmon fillets with ¼ teaspoon salt and ¼ teaspoon red chili flakes. Sear for 5 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
- In the same pan, cook 1 onion (chopped) until translucent. Add 1 tablespoon garlic (minced) and sauté until fragrant.
- Stir in ½ pound mushrooms (sliced) and cook until browned and tender.
- In a small bowl, whisk 1 tablespoon cornstarch into 1 ¼ cups half & half until smooth. Pour the mixture into the pan and add 2 tablespoons freshly grated parmesan cheese. Bring to a gentle simmer, stirring until the sauce thickens slightly.
- Stir in 8 ounces baby spinach and let it wilt. Season with salt to taste, ¼ teaspoon red chili flakes, and 1 tablespoon fresh lemon juice.
- Return the seared salmon to the pan, coating it in the creamy Florentine sauce. Serve immediately with steamed broccoli or roasted asparagus.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Omg this was the best Salmon dish I ever made. The bf is still raving about it. So easy and so yum. Making it again tonight and I am sure many more times. Thank you for a great recipe.
Hey, Joan! I am glad you enjoyed this salmon recipe and thanks for sharing your experience!
This was so easy and delicious! Defiantly will make again.
Hi Rosey! We’re glad to hear that it was both easy and delicious for you! Definitely a recipe to keep in your rotation. 😊
I made this but added fresh dill and zest of one lemon. I was sooo good!
That sounds delicious, Grace! So glad you enjoyed it! 😊
Is there any substitution for dairy that works well in this recipe?
Thanks for your question! Yes, you can easily substitute dairy in this salmon recipe. For the half & half , you can use coconut milk or a dairy-free cream like cashew cream for a rich, smooth texture. For the Parmesan, you can try nutritional yeast or a dairy-free Parmesan alternative. These swaps should work well and still keep the dish creamy and flavorful! Let me know how it turns out!
Fabulous looking dis. If you want to serve this over pasta (for 4) would you have enough sauce or should you double the sauce
Thanks, Adele! If you’re planning to serve it over pasta for 4, I’d recommend doubling the sauce to make sure there’s enough to coat everything nicely.
Oh my, made for hubby on Father’s Day!
Soooo good.
Hi Sherri! Ahh love that! So glad it was a hit for Father’s Day—nothing better than treating hubby to a seriously good meal. Thanks for making it and sharing!
Hi, I’m trying to meal prep for an upcoming surgery. Can this meal be frozen for later reheating?
Hi Elvira! Yes, you can freeze it, but since the sauce contains dairy, the texture may change slightly after thawing. Cream sauces can sometimes separate a bit. It will still be safe to eat — just reheat it gently and stir well. If the sauce looks a little thick or separated, adding a splash of milk or broth while reheating usually brings it back together nicely. Wishing you an easy recovery and hope the meal prep helps!
Thank you so much for your kind words! I will be making this recipe today, it really looks delicious!