Stuffed Whole Wild Salmon

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6 garlic cloves, thinly sliced

2 serrano chiles, thinly sliced crosswise

1 medium red onion, thinly sliced

1 whole orange, thinly sliced

1 whole lemon, thinly sliced

1/2 small fennel bulb, cored and very thinly sliced

2 tablespoons pure ancho chile powder

3 tablespoons extra-virgin olive oil, plus more for rubbing and serving

One 8- to 9-pound whole wild salmon, scaled and cleaned

Salt and freshly ground pepper

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