Pan-Seared Salmon with a Creamy Florentine Sauce
This Pan-Seared Salmon with a Creamy Florentine Sauce is a luxurious yet easy-to-make dish that brings restaurant-quality flavors to your home kitchen. The perfectly seared salmon fillets are tender and flaky, complemented by a rich and velvety sauce made with garlic, mushrooms, spinach, and Parmesan cheese.
The combination of creamy textures and savory flavors creates a comforting yet elegant meal that pairs beautifully with rice, pasta, or roasted vegetables.
Whether you’re making a special dinner or just craving something indulgent, this dish is sure to impress!
Why You’ll Love This Recipe:
Perfectly Seared Salmon – The salmon fillets are pan-seared to golden perfection, creating a crispy exterior while keeping the inside tender and flaky.
Rich & Creamy Sauce – The Florentine-style sauce is made with heavy cream, Parmesan cheese, and garlic, creating a luscious, velvety texture that coats the salmon beautifully.
Savory Mushroom Flavor – The addition of mushrooms enhances the dish with an earthy, umami-packed depth of flavor.
Nutrient-Packed Spinach – Fresh spinach adds a healthy dose of vitamins and minerals while giving the sauce a pop of color and freshness.
Quick & Easy to Make – With simple steps and minimal ingredients, this dish is ready in just 30 minutes, making it perfect for weeknight dinners.
Restaurant-Quality Meal at Home – This dish delivers gourmet flavors that feel special but don’t require hours in the kitchen.
Customizable & Versatile – Serve it over pasta, rice, mashed potatoes, or roasted veggies to make it a complete meal.
Great for Entertaining – This elegant yet easy-to-make dish is a crowd-pleaser, perfect for impressing guests or enjoying a cozy date night at home.
Balanced & Satisfying – The combination of healthy fats from salmon, creamy richness from the sauce, and the freshness of spinach makes this dish both indulgent and nourishing.
Pairs Well with Wine – A glass of white wine like Chardonnay or Sauvignon Blanc enhances the creamy, garlicky flavors, making it an excellent dinner pairing.
Key Ingredients:
Salmon Fillets – The star of the dish, seared to golden perfection with a flaky and tender texture.
Olive Oil – Helps create a crispy crust on the salmon while keeping it moist inside.
Garlic – Infuses the sauce with a rich, aromatic depth of flavor.
Mushrooms – Adds a hearty, earthy flavor and enhances the umami richness of the sauce.
Spinach – A fresh and nutritious addition that balances the creaminess of the sauce.
Heavy Cream – Creates a smooth, velvety texture in the Florentine sauce.
Parmesan Cheese – Adds a salty, nutty richness that enhances the sauce’s flavor.
Italian Seasoning – A blend of herbs that brings warmth and complexity to the dish.
Red Pepper Flakes (Optional) – Adds a subtle kick for those who love a little spice.
Fresh Parsley – A bright, fresh garnish that enhances the dish’s presentation and taste.
Pan-Seared Salmon with a Creamy Florentine Sauce
Ingredients
For the Salmon:
4 salmon fillets (about 6 oz each)
2 tablespoons olive oil
Salt and pepper to taste
½ teaspoon garlic powder
For the Creamy Florentine Sauce:
2 tablespoons unsalted butter
3 cloves garlic, minced
150g (5 oz) mushrooms, sliced
2 cups fresh spinach, chopped
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions
Prepare the Salmon:
Pat the salmon fillets dry with paper towels to remove excess moisture.
Season both sides evenly with salt, pepper, and garlic powder.
Cook the Salmon:
Heat olive oil in a large skillet over medium-high heat.
Place the salmon fillets in the pan, skin-side down if applicable.
Cook for 4-5 minutes per side until golden brown and fully cooked through.
Remove the salmon from the skillet and set it aside on a plate.
Make the Florentine Sauce:
In the same skillet, reduce the heat to medium and add butter.
Once melted, add minced garlic and sliced mushrooms. Sauté for 3-4 minutes until mushrooms soften and release their juices.
Add chopped spinach and cook for another 2-3 minutes until wilted.
Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using).
Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Season with salt and pepper to taste.
Combine & Serve:
Return the salmon fillets to the skillet, spooning the creamy mushroom Florentine sauce over the top.
Let the salmon warm through in the sauce for 1-2 minutes.
Garnish with fresh parsley and serve immediately.
Notes:
Pat the Salmon Dry – Before seasoning, pat the fillets dry with paper towels to ensure a nice, crispy sear.
Use Medium-High Heat for a Perfect Sear – Cooking salmon at the right heat level ensures a crispy, golden crust while keeping the inside tender.
Don’t Overcook the Salmon – Salmon is best when slightly pink in the center. Cook for 4-5 minutes per side, depending on thickness.
Slice Mushrooms Evenly – This ensures they cook evenly and develop a deep, rich flavor in the sauce.
Deglaze for Extra Flavor – If you want even more depth, deglaze the pan with a splash of white wine or chicken broth before adding the cream.
Simmer the Sauce Gently – Overheating the cream can cause it to separate. Simmer on medium heat to keep it smooth and velvety.
Season Gradually – Parmesan adds saltiness, so taste the sauce before adding extra salt.
Customize the Spice Level – Red pepper flakes add a subtle kick, but you can adjust the amount based on your spice preference.
Pair It with the Right Sides – Serve over pasta, mashed potatoes, rice, or roasted vegetables to complete the meal.
Garnish for a Fresh Finish – A sprinkle of fresh parsley or an extra dusting of Parmesan adds brightness and extra flavor before serving.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: ~500 kcal | Protein: ~40g | Carbohydrates: ~6g | Fat: ~38g | Saturated Fat: ~18g | Cholesterol: ~120mg | Sodium: ~500mg | Fiber: ~1g | Sugar: ~2g
Frequently Asked Questions:
Can I use a different type of fish instead of salmon?
Yes! This recipe works well with other firm fish like trout, cod, halibut, or tilapia. Just adjust the cooking time based on thickness, as leaner fish may cook faster than salmon.
How do I prevent the sauce from curdling or becoming too thick?
To keep the sauce smooth and creamy:
Cook it on medium heat (not high) to prevent separation.
Stir continuously while adding heavy cream to prevent clumping.
If the sauce gets too thick, add a splash of chicken broth, white wine, or more cream to loosen it.
What can I substitute for heavy cream if I want a lighter version?
For a lighter alternative, you can use:
Half-and-half (less creamy but still rich)
Coconut milk (for a dairy-free option)
Greek yogurt (for a tangy, protein-packed twist)
Evaporated milk (a lower-fat option with a creamy texture)
Can I make this dish ahead of time?
Yes! You can:
Cook the salmon and store it separately in the fridge for up to 2 days.
Make the sauce ahead and reheat it gently on the stovetop, adding a splash of cream or broth to loosen it before serving.
Reheat the salmon in a pan over low heat or in the oven at 275°F (135°C) for 10-12 minutes to avoid overcooking.
What are the best side dishes to serve with this recipe?
This dish pairs well with:
Garlic butter pasta or fettuccine
Mashed potatoes or cauliflower mash
Steamed or roasted vegetables like asparagus, broccoli, or green beans
Rice or quinoa for a balanced meal
Crusty bread to soak up the delicious creamy sauce
How do I get a crispy sear on the salmon?
To achieve a perfect crispy crust:
Pat the salmon dry before seasoning to remove excess moisture.
Use a hot pan and let the oil heat up before adding the fish.
Press the fillet down lightly for the first few seconds to ensure even contact with the pan.
Don’t move the salmon until it naturally releases from the pan (about 4-5 minutes).
What type of pan is best for searing salmon?
A cast iron skillet or stainless steel pan works best for achieving a golden-brown crust. If using a non-stick pan, avoid excessive oil and let the salmon cook undisturbed for the best sear.
Can I use frozen salmon for this recipe?
Yes, but make sure to thaw it completely before cooking.
Thaw salmon overnight in the fridge or use a quick-thaw method by placing it in a sealed bag under cold running water.
Pat it dry thoroughly before seasoning and searing to avoid excess moisture affecting the crust.
How do I prevent the cream sauce from breaking or becoming too thick?
Use medium heat instead of high to prevent the sauce from curdling.
Stir continuously while adding cream to create a smooth texture.
If the sauce thickens too much, add a splash of chicken broth, white wine, or more cream to loosen it.
Can I make this dish dairy-free?
Yes! Substitute with:
Coconut milk instead of heavy cream for a creamy, dairy-free version.
Nutritional yeast instead of Parmesan cheese for a cheesy flavor.
Olive oil instead of butter for the sauce.