This salmon florentine recipe is one of those baked salmon recipes I find myself coming back to again and again. It’s buttery, comforting, and packed with creamy spinach that clings to every flaky bite of salmon. We’re talking about the kind of weeknight dinner that looks fancy but feels easy. And if you’re like me, you’ll love how this recipe for baked salmon skips the stress without skimping on flavor. It’s right at home with the best salmon recipes I’ve ever made. From easy salmon recipes to recipes salmon fans can’t stop making, this one’s got heart. And belly hugs. The sauce is dreamy. The cleanup? Pretty painless. Whether you’re after a go-to salmon florentine recipe or just hunting for more recipe salmon ideas, this one’s worth bookmarking.

1) Key Takeaways
2) Easy Salmon Florentine Recipe
3) Ingredients for Salmon Florentine
4) How to Make Salmon Florentine
5) Tips for Making Salmon Florentine
6) Making Salmon Florentine Ahead of Time
7) Storing Leftover Salmon Florentine
8) Try these Main Course recipes next!
9) Salmon Florentine Recipe
10) Nutrition

1) Key Takeaways

This creamy spinach baked salmon is ready in 35 minutes
It uses just one skillet, making cleanup easier
The flavor is balanced with garlic, parmesan, and a touch of Dijon
You can make it dairy-free with simple swaps

2) Easy Salmon Florentine Recipe

When I’m short on time but craving something hearty, this baked salmon recipe always saves the day. It’s rich, buttery, and filled with warm, garlicky spinach. The whole thing comes together in one skillet, and if you’re anything like me, you’ll find yourself scooping every last bit of sauce with bread. It’s one of those baked salmon recipes that somehow feels fancy without making a mess in the kitchen.

I usually make this on a Wednesday, when the fridge looks sad and the energy’s low. Somehow, salmon florentine wakes up a midweek slump. The spinach melts into the creamy sauce, and the salmon stays moist in the oven. And yep, the sauce is so good I often “accidentally” make extra.

If you’re searching for easy salmon recipes, or just scrolling for recipe salmon ideas that don’t require a culinary degree, this one’s a keeper. You can call it salmon florentine, or call it dinner. Either way, it’s warm, fast, and kind of unforgettable.

3) Ingredients for Salmon Florentine

Salmon Fillets: I like to use skin-on fillets because they get a little crispy when seared. But skinless works fine too. Just make sure the fillets are about the same thickness so they cook evenly.

Olive Oil: A couple of spoonfuls to get that salmon seared just right and to help the shallots soften in the skillet. Don’t go overboard, but don’t skip it either.

Shallot: One small shallot, finely chopped, brings a gentle bite and sweetness that balances the creamy sauce beautifully. Onion works too, but shallots keep things light.

Garlic: I don’t hold back here. Three cloves, minced, make the whole kitchen smell amazing. They add that earthy warmth that ties everything together.

Butter: A bit of unsalted butter gives the sauce a silky base and brings a richness that complements the salmon. You only need a couple tablespoons.

Flour: Just a touch to thicken the sauce. Stir it well to avoid lumps. You won’t notice the flour, but you’ll appreciate the creaminess.

Heavy Cream: This makes the sauce. It’s thick, it’s rich, and it hugs every flake of salmon. Coconut cream works if you’re avoiding dairy.

Chicken Broth or Dry White Wine: Either one loosens the sauce and adds a touch of brightness. I usually go for broth, but wine brings a little depth.

Parmesan Cheese: Grated fresh is best. It melts right into the sauce and adds a salty, nutty finish. If I’m feeling lazy, the pre-grated kind still does the job.

Dijon Mustard: This might be unexpected, but it cuts through the richness and adds a subtle tang. Just a small spoonful makes a big difference.

Crushed Red Pepper Flakes: A pinch for heat. It won’t set your mouth on fire, but it will wake up the flavor.

Baby Spinach: I use fresh spinach and toss it straight into the sauce. It wilts down fast and blends into the creamy mix. Frozen spinach works too, just squeeze it dry.

Salt and Pepper: Add as you go. Season the salmon, season the sauce. Taste and adjust. Trust your tongue.

Lemon Wedges: Serve them on the side. A squeeze of lemon over the finished dish brightens it all up and adds a little zip.

4) How to Make Salmon Florentine

Step 1. Preheat your oven to 400°F. That gives you time to prep while it heats up.

Step 2. Pat the salmon dry and season both sides with salt and pepper. Dry salmon sears better and holds flavor.

Step 3. Heat olive oil in a large skillet over medium. Place the salmon skin-side up and sear for 3 to 4 minutes per side. Set it aside on a plate when it’s golden.

Step 4. In the same skillet, sauté the shallot until soft. Add the garlic and butter, and stir until fragrant and melted.

Step 5. Sprinkle in the flour. Stir for about a minute so it doesn’t taste raw. Pour in the cream and broth, and whisk until smooth.

Step 6. Mix in the parmesan, Dijon mustard, and red pepper flakes. Let the sauce bubble a bit so it thickens slightly.

Step 7. Add the spinach. Stir until it wilts into the sauce. This only takes a minute or two.

Step 8. Return the salmon to the skillet. Spoon some sauce over the top, then slide the pan into the oven.

Step 9. Bake for 10 to 12 minutes, until the salmon is cooked through and flakes easily with a fork.

Step 10. Serve warm with lemon wedges and maybe some rice or bread to mop up that sauce.

5) Tips for Making Salmon Florentine

If your salmon sticks to the pan when you try to flip it, it’s not ready. Give it a minute. It’ll release when it’s good and seared. That’s how I’ve learned to avoid tearing it up.

Don’t skip the Dijon. Even if you think you’re not into mustard, that little spoonful brings depth that balances the fat in the sauce. I tried it once without, and it felt like something was missing.

Make sure to taste the sauce before baking. That’s your moment to adjust the salt, add a squeeze of lemon, or toss in a pinch more cheese. It’s your baked salmon recipe now. Make it yours.

6) Making Salmon Florentine Ahead of Time

I get it, life’s busy. This salmon florentine actually holds up well if made earlier in the day. I usually make the sauce and keep it separate until dinner time. Just reheat gently and add the salmon before baking.

If you want to sear the salmon ahead of time, do it. Let it cool and store it in the fridge until you’re ready to assemble. That way, everything just comes together quickly later.

This is one of those baked salmon recipes that reheats without losing texture or flavor, which makes it perfect for meal prep or easy entertaining.

7) Storing Leftover Salmon Florentine

Store leftovers in a sealed container in the fridge. They’ll keep for up to three days. I recommend reheating gently on the stovetop or in the oven, not the microwave. The sauce stays creamier that way.

If you made extra sauce (smart move), you can use it later with pasta or chicken. I’ve even spooned it over eggs for a quick breakfast.

This recipe for baked salmon makes leftovers feel like a second win. So don’t toss them. Use them.

8) Try these Main Course recipes next!

9) Salmon Florentine Recipe