INGREDIENTS
1 whole salmon (5 to 8 pounds) gutted, scaled, washed well, and fins trimmed away with kitchen shears
3 tablespoons cider, rice, or white-wine vinegar
1 tablespoon plus ½ teaspoon salt
2 lemons, one sliced and the other squeezed to yield 3 tablespoons juice
DIRECTIONS
Adjust oven rack to middle position and heat oven to 250 degrees. Using a pastry brush, generously brush fish with vinegar and sprinkle with 1 tablespoon salt, on both sides and in cavity; arrange lemon slices in cavity.
Wrap fish in heavy-duty foil.
Transfer wrapped fish to oven rack and bake until an instant-read thermometer inserted through foil into thickest part of fish registers 125 to 130 degrees, between 11⁄2 and 21⁄2 hours, depending on weight of fish. Transfer fish to rimmed baking sheet, remove foil, and pour off liquid. At this point, fish can be covered loosely with plastic wrap and cooled to room temperature or refrigerated overnight.
Skin, bone, and prepare salmon for serving. Season bottom fillet with half the lemon juice and half the remaining salt. Replace both sections of top fillet to reassemble now-boneless fish. Season top fillet with remaining lemon juice and salt. Wipe platter edges, garnish fish and platter as desired, and serve, passing sauce separately.
