In a sauté pan that is large enough to hold all the salmon fillets with space around each piece, heat the canola oil over high heat. Pat the fillets dry with a paper towel and season with sea salt on both sides. When the oil comes up to a slight smoke, add the fillets and sear them for 4 minutes. The bottom of the fillets should develop a good brown color. Add 1 tablespoon of the butter, flip the fillets over, and cook for 1 minute. Transfer the fish to a plate lined with paper towels.
Remove any excess oil from the pan and return it to medium heat. Add the remaining 1 tablespoon butter, and when it begins to bubble and froth, add the ramps and season with sea salt to taste. Cook the ramps for 2 minutes, stirring as they start to wilt. Add the blanched English peas and the chicken stock. Add the lemon juice and adjust the seasoning with more salt if needed.
Place a salmon fillet on each plate, and spoon the ramp and pea mixture over the top.
