Salmon with Ramp Butter

Salmon with Ramp Butter

For a recent family party, I was asked to do something interesting with salmon. I decided to bake the salmon with ramp butter. It came out great- and everyone loved it. Of course, everyone wanted to know what ramp butter is.

Ramp butter is made by combining ramps and butter. Ramps are a member of the allium/onion family. They grow wild around here in wooded areas. Their season is short. Ramps are only around for about a month. You need to harvest them while you can. You can also find them in local farm markets.

Ramps taste like leeks, with a hint of garlic. Their flavor makes them a versatile ingredient in all sorts of dishes.

To extend their season, I combine ramps with softened butter in a food processor. Then I freeze the ramp butter to use all year long. I also make ramp oil by combining the ramps with olive oil- and freeze to use year round.

Salmon with Ramp Butter 

2 salmon sides



1 c. ramp butter

2 lemons, sliced thin

Place the salmon on parchment paper and season with salt and pepper. Spread ramp butter down the center of each salmon side. Use about 1/2 cup on each one. Place lemon slices on top of the ramp butter.  Bake the salmon in a 375 degree oven for about 30 minutes. Rest 5 minutes before serving. Serves 16.


Salmon with Ramp Butter: right out of the oven



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