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1
Preheat the oven to 425.
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2
In a large bowl, toss the garlic, chiles, onion, orange, lemon, fennel, 1 tablespoon of the chile powder and the 3 tablespoons of olive oil.
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3
Lay the salmon diagonally on a very large rimmed baking sheet.
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4
Season the cavity of the salmon with salt and pepper.
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5
Stuff the salmon with the tossed aromatics.
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6
Tie the salmon with kitchen string at 3-inch intervals.
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7
Rub the salmon all over with olive oil, season with salt and pepper and sprinkle with the remaining 1 tablespoon of chile powder.
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8
Wrap the head and tail with foil if they touch the side of the oven.
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9
Roast the salmon on the bottom rack of the oven for about 1 hour, until just cooked through and an instant-read thermometer inserted into the thickest part registers 135 to 140.
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10
Remove the salmon from the oven and preheat the broiler.
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11
Set the rack 6 inches from the heat source.
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12
Broil the salmon for about 3 minutes, until it is richly browned.
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13
With 2 forks, carefully lift off the salmon skin from the top side and reserve.
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14
Lift the flesh from the top side of the salmon and transfer to a platter.
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15
Lift the skeletal bone from the salmon and discard.
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16
Carefully pour off the pan juices into a bowl.
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17
Cut the second side of the salmon into sections and transfer to the platter.
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18
Discard the aromatics.
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19
Serve the salmon with the pan juices, crispy skin and olive oil.
