Does the type of salmon matter in this recipe? The fishmonger in my area doesn't have coho salmon

You can use any type of salmon. You could even use other meaty fish such as halibut for this dish. Cheers!

I have a whole sockeye salmon that I thawed completely. I have limited groceries in the house and I was thinking...if I could just roll up the salmon in foil with some lemon dill beurre blank and bake it in the oven, It would save me a trip to the grocery store on a Sunday. Do you have any advice to help me make it work?

You could bake the salmon with lemon, dill and butter but if you are referring to a beurre blanc, I would not bake it with this sauce as it will split. It is better to serve the sauce over top once it is baked. Cheers!

I want to make salmon as a main dish for new year (jewish new year) but can't seem to find a salmon recipe that I can prepare in advance and heat.
is there someway to poach the salmon and reheat ? or do you have a different idea?

For the best results fish is ideally cooked and served immediately. Cooking fish ahead of time is generally never a good idea. Unless you are looking to serve it as a cold dish.

One of the good things about fish is that it does not take very long to cook. So, I say get yourself all prepped, make sure you have all of your mise en place ready and then cook the fish just before you are ready to eat.

That, or you could choose another protein/main dish to serve instead of fish. Cheers!

I've been looking at recipes to use at a staff Christmas Party. I have two large sides of spring salmon flash frozen and will be in perfect condition when I thaw it. The party is at a nearby clubhouse that has a kitchen with fridge, oven, stove. But, I'm thinking it would be best if I do the salmon at home and serve it cold because I'm in charge of a number of things for the party at the site. There will likely be 50 or more people. I've seen a recipe like this with a little bit of gin added to the poaching recipes. Any coaching? Should I take the skin off? Should I try to keep the side whole? If I do it in pieces, will I spoil it if the pieces are small? (It's a potluck.) What type of dressing would I make for it? I have a few pieces I can experiment with ahead of time. Would enjoy some tips and ideas. Thank you.

Janice

I think it's good idea to do this ahead if you have a number of other dishes to deal with.

As for poaching, I would poach it with the skin on so that it holds well together. Then chill. You can flavor the poaching liquid anyway you like but I'd stay pretty neutral (white wine, lemon, maybe some dill).

Then I'd make a little finishing vinaigrette to pour over it just before bringing to the table. Good luck.

I just finished making this with my new cookware. Good Stuff! Thanks Joe!
I have a question about poaching times. How do you judge doneness on a piece of salmon?

Thanks, Andrew

Whether you pan fry, poach, steam, broil, bake, grill, etc...the same key indicators to look for are the same when it comes to cooking fish (or any type of protein for that matter). Refer to the lessons in the Fish section (as well as the attached drill-downs to those lessons) as all of this will give you a good indication of what to look for and how to test fish for doneness. Cheers!

I will give myself a refresher.