Blackened Salmon with Florentine Sauce

This Blackened Salmon with Florentine Sauce is the perfect weeknight dinner—fast, flavorful, and nourishing. Juicy, spice-crusted salmon pairs beautifully with a creamy spinach-Parmesan sauce, making it a dish that feels gourmet without the stress. Whether you’re a busy mom, young professional, or just short on time, this recipe delivers maximum flavor in under 30 minutes.

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Blackened Salmon with Florentine Sauce

Why You'll Love This Blackened Salmon with Florentine Sauce Recipe

• Quick & easy: ready in just 30 minutes, perfect for busy weeknights

• Healthy but indulgent: lean protein with leafy greens, balanced by a creamy sauce

• Make-ahead friendly: the seasoning mix and sauce can be prepped in advance

• Family-approved: mild enough for kids but bold enough for adults

• Restaurant-quality at home: elevated flavors without the high cost

• Customizable spice level: add or reduce cayenne/red pepper to suit your taste

• Versatile serving options: pairs well with pasta, rice, or roasted veggies

• Minimal cleanup: one skillet does it all

• Perfect for entertaining: looks impressive but is simple to make

Cooking Tips & Tricks

• Pat salmon dry before seasoning to help spices stick and create a good crust

• Use a hot cast iron skillet for the best sear and flavor

• Don’t overcook salmon – remove from heat when it’s just pink and flaky

• Serve immediately – salmon is best enjoyed hot with the sauce freshly spooned on top.

Blackened Salmon with Florentine Sauce Recipe

Prep: 15 mins. | Cook time: 15 mins. | Serves 4-6

Ingredients:

Blackened Seasoning

• 2 T. paprika

• 1 tsp. brown sugar

• 1 tsp. kosher salt

• 3/4 tsp. onion powder

• 1 T. garlic powder

• 3/4 tsp. cayenne pepper

• 1 T. dried oregano

• 1 T. dried thyme

Salmon

• 4 6 oz. salmon fillets, skin on

• 1/3 c. butter, melted

• 1 lemon

Florentine Sauce

• 1 T. butter

• 1 onion, finely chopped

• 2 cloves of garlic, minced

• 1/2 c. chicken broth

• 1 c. heavy cream

• 1/2 c. grated Parmesan cheese

• 4 c. fresh spinach

• Pinch of nutmeg

• 1/4 c. red pepper flakes, optional

• salt and pepper, to taste

Let's Get Started!

1. Blackened seasoning: In a small bowl, mix all the spices: paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme, and oregano.

2. Salmon: Place salmon on a plate with the flesh side up, pat dry. In a separate bowl, melt the butter and brush over the salmon fillets, then generously sprinkle the flesh side of the salmon with the spice mixture and lightly pat it down. Let salmon rest for 5 mins.

3. Heat a cast iron skillet (or a heavy-bottom pan) over a medium heat. Add remaining butter and a squeeze of lemon juice to the skillet. Once skillet is hot, add the salmon with seasoned side down directly to the skillet. When the fish starts to sear, bring the heat down to medium/low and continue cooking for about 4 minutes, then flip the salmon over and continue cooking for 4-6 minutes depending on the thickness. *Watch salmon closely so that it does not overcook. Salmon should still be pink and flaky when it is completely done cooking. Remove salmon from the skillet and set aside.

4. Florentine Sauce:  In the same skillet, over a medium heat, add butter and the onion and sauté' until soft. Add in the garlic and cook for 1 minute. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Parmesan cheese, continue cooking until the sauce slightly thickens.

5. Add the spinach and cook until it is wilted. Season with salt, pepper, red pepper and nutmeg if desired. Return the salmon to the pan, spoon the sauce over the filets and simmer for about 2 minutes. Serve immediately while salmon is hot.