Sam Wood was the main chef for our Park City dinner last night. It’s perfectly ok to turn the kitchen reigns over to your house guests and it can be great fun. Everyone pitched in with appetizers and salads as Sam took center stage with his delicious, moist salmon. He shares his recipe and demonstrates his technique in the pictures above for a wonderful dinner of Parchment Paper Wrapped Salmon. Always start with fresh, delicious salmon. This recipe ensures a moist, flavorful meal.
Parchment Paper Wrapped Salmon
Zest of 2 lemons
2 lemons, thinly sliced
1 large yellow onion, thinly sliced
salt
pepper
olive oil
3 lbs. Wild King Salmon (8 ounces per person)
parchment paper
tin foil

Cut 12″ piece of parchment paper for each salmon filet.
Put about a tablespoon of oil on the paper, place a few slices of the onion and lemon on the oil, layer filet over all. Salt and pepper filet and drizzle with a small amount of olive oil. Spread a teaspoon of lemon zest over filet. Add more onion and lemon. Fold over the parchment paper making a pocket around the salmon. Then encase the entire package in foil. Repeat for each filet.

Bake in 400 degree oven for 15 minutes. Open one packet to ensure salmon is done to your liking. Bake up to 5 minutes more if required.
Unwrap and serve.