We have several 'pes-cetarians' for Thanksgiving and will be having a whole roasted salmon along with the turkey. I'll be loosely stuffing it with fresh herbs & citrus & tying it with butcher's twine.
It was caught by one of the guests and is currently thawing. I haven't weighed it yet, but with head and tail it just fits diagonally on full sheet pan.
Any 'rules of thumb' on baking time & temp?