King Salmon with Ramps and Peas

Makes 4 servings

AFR Tested

King Salmon with Ramps and Peas

Wild king salmon shines best when left alone. This simple preparation, adapted from "The Broad Fork" by Hugh Acheson, brings out the flavor of the Alaska native without upstaging it.


  • 2 tablespoons canola oil
  • 4 salmon fillets, preferably king, 6 ounces each
  • Sea salt
  • 2 tablespoons unsalted butter
  • 1/2 pound ramps, cut into 2-inch lengths, leaves included
  • 2 cups fresh English peas, blanched in boiling water for 1 minute, or 2 cups frozen petit peas
  • 1/4 cup chicken stock
  • 1 tablespoon freshly squeezed lemon juice


In a saute pan large enough to hold all four pieces of salmon without crowding, heat the canola oil over high heat.

Pat the fillets dry with a paper towel and sprinkle with salt. When the oil just begins to smoke, place the salmon in the pan, flesh side down. Sear for 4 minutes. The fillets should develop a nice brown crust. Add 1 tablespoon of butter and turn the fillets. Cook for 1 more minute. Transfer to a plate lined with paper towel.

Drain any excess oil from the pan. Return to the stove on medium heat. Add the remaining 1 tablespoon of butter. When it begins to froth, add the ramps and season with salt to taste. Cook the ramps for 2 minutes, stirring as they wilt. Add the peas and chicken stock and cook until heated through, about 2 minutes. Add the lemon juice.

Place the salmon fillets on a plate and spoon the ramp and pea mixture over each one.

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