Making Pan-Seared Salmon Florentine: Ingredients

• Salmon Fillets (4, 6 oz each): These are the stars, obviously! I always look for skin-on fillets because that crispy skin is non-negotiable for me. Plus, the fat from the skin helps keep the fish moist. Don’t use thin, sad fillets, go for something substantial.
• Fresh Spinach (5-6 oz, about 5 cups): This is the “Florentine” part, and honestly, fresh is key. Frozen spinach just doesn’t have the same vibrant texture, though I’ve tried it in a pinch and it worked… kinda. Just make sure to squeeze out all the water if you go that route!
• Heavy Cream (1/2 cup): Don’t even think about skim milk, just don’t. This is where the rich, luscious sauce comes from. I’ve tried half-and-half, but it just doesn’t have that same decadent mouthfeel. Full fat, baby!
• Garlic (4 cloves, minced): I’m a garlic fiend, so four cloves is my bare minimum. Feel free to add more if you’re like me! Freshly minced makes all the difference, that pre-minced jarred stuff just doesn’t hit the same.
• Parmesan Cheese (1/4 cup, grated): Freshly grated, always! It melts beautifully into the sauce and adds that salty, umami kick. The pre-shredded stuff has anti-caking agents that can make your sauce a bit grainy. Trust me on this one.
• Chicken Broth (1/4 cup): This helps thin out the sauce just a touch and adds another layer of savory flavor. I usually keep a low-sodium version on hand so I can control the salt myself.
• Dry White Wine (1/4 cup, optional): A splash of something like Sauvignon Blanc or Pinot Grigio adds a lovely brightness and depth to the sauce. If you don’t drink alcohol or don’t have any, just use extra chicken broth. I’ve done it both ways and it’s still delicious!
• Olive Oil (2 tbsp): For searing that gorgeous salmon. A good quality extra virgin olive oil makes a difference, but honestly, any decent olive oil will do the trick.
• Lemon (1/2, for juice and zest): A squeeze of fresh lemon at the end brightens everything up. The zest adds an extra aromatic punch. It’s truly a finishing touch that makes the Pan-Seared Salmon Florentine sing!
• Salt & Freshly Ground Black Pepper: To taste, obviously. Don’t be shy with the salt on the salmon, it needs it!

Cooking Pan-Seared Salmon Florentine: Instructions

Prep the Salmon & Season:

First things first, pat those salmon fillets really dry with paper towels. This is crucial for crispy skin, honestly! If they’re wet, they’ll steam instead of sear, and nobody wants rubbery skin. Season generously on both sides with salt and freshly ground black pepper. I always go a little heavier on the skin side. Sometimes I forget this step and end up with bland fish, oops, but a quick sprinkle at the end helps!

Sear the Salmon:

Heat the olive oil in a large, oven-safe skillet (cast iron is my fave here, it gets so hot!) over medium-high heat until it shimmers. Carefully place the salmon fillets skin-side down. Press gently with a spatula for the first 30 seconds to ensure even contact. Let them sear undisturbed for 4-6 minutes, until the skin is beautifully crispy and golden. I always hold my breath during this part, hoping for that perfect crust! Don’t peek too early, trust the process!

Flip & Finish Cooking:

Flip the salmon fillets over. If your fillets are thick, you might want to pop the skillet into a preheated oven at 375°F (190°C) for another 5-8 minutes to finish cooking through. Thinner fillets will be fine just finishing on the stovetop for another 2-4 minutes. The internal temperature should reach 145°F (63°C). I once overcooked a batch because I got distracted by a text lesson learned! Remove the salmon to a plate and let it rest, it’s important!

Sauté the Aromatics:

In the same skillet (don’t clean it, those bits are flavor!), add a tiny splash more olive oil if needed. Toss in the minced garlic and cook for about 30 seconds until fragrant. Don’t let it burn, or your whole sauce will taste bitter I’ve made that mistake and it’s a sad, sad day. It should smell amazing, not acrid!

Build the Florentine Sauce:

Pour in the white wine (if using) and let it simmer for a minute, scraping up any browned bits from the bottom of the pan. This is called deglazing and it’s where all the magic happens! Then, stir in the chicken broth and heavy cream. Bring it to a gentle simmer, then add the fresh spinach, handful by handful. It looks like a lot, but it wilts down so quickly, honestly. Stir until the spinach is just wilted.

Finish the Sauce & Serve:

Remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s fully melted and the sauce is smooth and creamy. Season with a pinch more salt and pepper to taste. Squeeze in some fresh lemon juice and add a little zest. Plate the creamy Pan-Seared Salmon Florentine sauce, top with a salmon fillet, and serve immediately. It looks so fancy, but it was so easy, right? Enjoy!

Storing Pan-Seared Salmon Florentine: Tips

If you have any glorious leftovers of your Pan-Seared Salmon Florentine (which, let’s be real, is rare in my house!), you can store them in an airtight container in the fridge for up to 2-3 days. Now, here’s my honest advice: reheating salmon can be tricky. I microwaved it once, and the sauce separated and the salmon got a bit rubbery so don’t do that lol. The best way I’ve found to reheat the salmon is gently in a non-stick skillet over low heat, skin-side down, until warmed through. For the sauce, warm it gently on the stovetop, adding a splash of milk or broth if it’s too thick. The spinach might lose a little of its vibrant green, but the flavors will still be there. It holds up surprisingly well, but it’s definitely best fresh, as most things are!

Pan-Seared Salmon Florentine: Ingredient Substitutions

I’ve played around with this Pan-Seared Salmon Florentine recipe quite a bit, so I’ve got some ideas for you! If salmon isn’t your jam, cod or even chicken breast (sliced thin) can work beautifully, though the cooking times will change, obviously. For the spinach, while fresh is superior, if you’re in a pinch, frozen chopped spinach (thawed and very well-squeezed) will do, but the texture won’t be quite as vibrant. I once tried kale, and it was… okay, but a bit too tough for this delicate sauce. If you’re dairy-free, a cashew cream or a good quality unsweetened full-fat coconut milk could substitute for the heavy cream, but the flavor profile will shift, so be prepared for that. And if you don’t have Parmesan, a little Pecorino Romano could work, but it’s saltier, so adjust accordingly. Experimentation is part of the fun, right?

Pan-Seared Salmon Florentine: Serving Ideas

This Pan-Seared Salmon Florentine is pretty complete on its own, but it loves a good companion! For a light meal, I often serve it with a simple side salad, maybe with a bright vinaigrette to cut through the richness. If you’re feeling more substantial, a bed of al dente pasta (linguine or fettuccine works wonders to soak up that creamy sauce!), some fluffy rice, or even creamy mashed potatoes are fantastic. Roasted asparagus or green beans are also amazing alongside it. And for drinks? A crisp Sauvignon Blanc or a light Pinot Grigio is perfect, or honestly, just a sparkling water with a lemon wedge. This dish and a rom-com on a Friday night? Yes please, that’s my kind of cozy evening!

The Florentine Connection: Pan-Seared Salmon Florentine Backstory

The term “Florentine” in cooking usually refers to dishes that include spinach, often served with a creamy sauce or cheese. It’s said to be a nod to Catherine de’ Medici, who, upon marrying King Henry II of France in the 16th century, brought her Florentine chefs (and their love for spinach!) with her from Florence, Italy. While Pan-Seared Salmon Florentine as we know it might be a more modern American-Italian creation, the essence of combining delicate fish with rich, spinach-laden cream sauce definitely has those historical roots. For me, it connects to a feeling of classic comfort, like a timeless recipe that just makes you feel nourished and cared for, even if my version has a few more “oops” moments than a royal chef’s!

Frequently Asked Questions

→ Can I use frozen salmon for Pan-Seared Salmon Florentine?

You totally can! Just make sure it’s completely thawed and patted super dry before searing. I’ve used frozen many times, and it works, but fresh often gives a slightly better texture. Don’t skip the drying step, honestly!

→ What if I don’t have heavy cream for the Pan-Seared Salmon Florentine sauce?

I’ve tried half-and-half, and it’s okay, but not as rich. Whole milk might be too thin. For a non-dairy option, unsweetened full-fat coconut milk can work, but it’ll give a different flavor. I found a mix of coconut milk and a bit of cornstarch slurry worked in a pinch once!

→ My Pan-Seared Salmon Florentine skin isn’t crispy, what went wrong?

Ah, the crispy skin dilemma! Most likely, your salmon wasn’t dry enough, or your pan wasn’t hot enough. Don’t overcrowd the pan either, that’s a mistake I’ve made. Patience and a dry fish are key, trust me!

→ How long does Pan-Seared Salmon Florentine last as leftovers?

You can store it in an airtight container in the fridge for about 2-3 days. Reheating is best done gently on the stovetop to avoid rubbery salmon and a separated sauce. I learned that the hard way with a microwave incident!

→ Can I add other vegetables to Pan-Seared Salmon Florentine?

Absolutely! I’ve tossed in some sautéed mushrooms or sun-dried tomatoes with the spinach before, and it was lovely. Just make sure they’re cooked down a bit so they don’t add too much extra moisture to the sauce. Get creative!