While most people think that just applying some heat to a dish with alcohol is enough to cook off all of the alcohol content, that's not entirely true. There's a lot of information out there that references the USDA Alcohol Bun-off chart when stating that it takes X amount of time to burn of X % of the alcohol content. However, I tried to find the original of that chart and went straight to the source (the USDA website) and it does not exist anywhere on that site. You can find the chart in a quick Google search, however, with all good research and fact-finding - always check your sources. Since the USDA no longer publishes this alcohol burn-off chart that indicates that's likely outdated information that they have since deleted, but these other sites referencing it still have articles up. I could not find any food safety with cooking with alcohol anywhere on the USDA site. Per the Food Network website, "The longer you cook, the more alcohol cooks out, but you have to cook food for about 3 hours to fully erase all traces of alcohol." Therefore, while you certainly won't get a buzz from this salmon, there will still be some alcohol content left in this dish. Serve it with that in mind.