Ramp-Covered Salmon

If you’re anything like me, you’re always looking for meals that are simple, fresh, and packed with flavor – this Ramp Covered Salmon checks all three boxes. It’s a spring-forward dish where each fillet gets a layer of pesto, a crispy ramp-infused breadcrumb topping, and a blanket of ramp leaves. It’s spring on a plate, and it feels fancy without actually being overly complicated.

Ramps, unfortunately, only stick around for a hot minute, which makes this recipe feel extra celebratory. Using both the bulbs and leaves gives you that signature bold flavor without overpowering the salmon, and a little goes a long way.

It’s a dish that’s elegant enough for guests but also easy (and quick) enough to enjoy any night you’re craving something bright, fresh, and flavorful.

What are ramps?

I found this article to be the most scientific and insightful when talking about ramps, especially if you’re curious!

In a nutshell, ramps are an allium and a native wildflower that pops up in the spring in North America. Their season is short (too short if you ask me), which is part of the reason they inspire so much excitement. They are also often referred to as wild leeks, spring onion, and ramson.

They have a sweet, garlicky flavor that’s delicious on their own but shine even more when folded into dishes like pestos or infused butters. They’re perfect for adding bold, punchy flavor to dishes, like they do here, without needing to be the main event.

Ingredients you will need for this ramp covered salmon

• 15 (4 oz) ramps, roots removed
• 1 lemon, halved
• 2 pounds salmon
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano
• 3/4 cup (3 oz) breadcrumbs
• 1/2 teaspoon Diamond Crystal kosher salt, plus more as needed
• Freshly cracked black pepper
• Spray cooking oil
• 1/4 cup pesto of choice, may I suggest either ramp pesto or carrot top pesto?!

Ingredient substitutions

• Ramps: If you can’t get your hands on ramps but still want a similar vibe, they can be swapped for scallions or green onions. I will say you may want to skip the leaf “covering” with those subs, since the result won’t be as crisp. But if you love roasted scallions, go for it!
• Salmon: Swap for steelhead trout, flounder, cod, or mahi mahi but you can really use any thicker cut fish fillets that you prefer. Whichever you choose, just keep an eye on them in oven, as the roasting times may differ.
• Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, really any oil you like!
• Breadcrumbs: Can be swapped for gluten-free breadcrumbs. They can also be swapped for almond flour, coconut flour or oat flour if you are in a pinch.
• Pesto: To stay in line with a bright, herb-forward sauce, swap for a chimichurri or salsa verde.

How to make this recipe

Aside from some initial prep, this dish ultimately breaks down into three easy steps: make the breadcrumb topping, layer and top the salmon, then roast. Here’s how to make it:

For the prep, start by separating the ramp whites from the leaves. Take 4 leaves and add them in with the whites. Finely chop those and the ramp whites up. Set the remaining leaves to the side. Halve the lemon. Cut one half into wedges for serving and set those aside. Slice the skin and pith off of the other half, then finely chop it up, removing any seeds. Portion the salmon into 6 fillets, set aside. Now you’re ready to begin!

1. Toast the breadcrumbs

Place a medium pan over medium heat and add 3 tablespoons of olive oil. Let this heat up for a minute, then add 1/4 teaspoon red pepper flakes, 1/4 teaspoon dried oregano, and the chopped lemon and chopped ramps. Cook, stirring occasionally, for 4-5 minutes, until the ramp whites are fragrant and turning golden.

Add the breadcrumbs and mix to get them fully coated in the oil. Season with 1/2 teaspoon of kosher salt and toast for 3-4 minutes, or until they are dry and deeply golden. Turn off the heat and set aside.

2. Layer toppings on the salmon fillets

Lightly spray a baking sheet with spray cooking oil. Season the salmon fillets with salt and pepper and place them skin-side-down on the baking sheet. Add 2 teaspoons of pesto to the top of each salmon fillet, spreading it out. Scatter a scant 1/4 cup of breadcrumbs onto each piece of salmon, gently pressing them in so the bread crumbs stick. Layer the ramp leaves on top of each fillet.

Tip: The ramp leaves will shrink so feel free to do a few double layers if you like.

3. Roast

Roast on the center rack at 375°F for 16 minutes, or until the internal temperature is 135°F, then enjoy warm with lemon wedges!

Tip: Don’t use convection, or else you risk losing your ramp tops to the circulating air from the fan.

Can I make the breadcrumb topping ahead of time?

Absolutely!

If you do choose to make the breadcrumbs early, I recommend storing them at room temperature if you plan to use them within 48 hours. When you are ready to use them, either gently warm them on a pan over medium heat for 4-5 minutes, or scatter them on a sheet pan and bake at 350°F for 5-7 minutes.

Do I have to put the ramp greens on top?

The short answer: no, the breadcrumbs will crisp up just fine and you’ll still have a delicious salmon!

If you’d like to save your precious ramp greens for another recipe (and trust me, I get it), or if you don’t know if you’ll like the ramp “chips” effect that roasting the greens will give you, feel free to leave them off the top of the salmon.

What I will say is that the leaves seem to help lock in moisture to the salmon as it roasts, while the bottom skin can still get nice and crisp. So they do serve a purpose! Just not a completely mandatory one.

Storage tips

I suggest storing any leftovers as individual portions in an airtight container in the fridge for up to 4 days. You can reheat them either in the microwave or the oven.

Unfortunately, I do not recommend freezing this recipe and recommend eating it as close to its preparation date as possible.

Watch the recipe here

Looking for similar recipes?

And that’s it for this Ramp Covered Salmon!

Of course, if you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.