I want to cook a whole salmon. I've read that cooking salmon low and slow is a great technique, but the only recipes for whole salmon I've found say to blast it at 500 degrees or so.
Cooks Illustrated has a recipe for "poached" salmon that has you wrap in foil and cook it at 250... but they say to cool to room temp before eating.
So, stupid question: while whole salmon cook/taste better cooked at high heat?
I want to serve it hot, not cold...