Anyone ever done this? Cook's Illustrated has a recipe for baking a salmon side at 250 for an hour (wrapped in foil). I make fillets all the time, started on the stovetop and finished in the oven, but with an entire side that's not workable of course. I know I could roast the side in foil with herbs, lemon, etc at 425 or so for 15 or so minutes, but the slow method intrigues me. As I am cooking for a crowd I'm a bit hesitant to try a new method. Thoughts on slow vs. regular roasting a salmon side?