Salmon with a Grilled Orange Chimichurri

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Salmon Rub:

1/4 cup plus 1 tablespoon coarse kosher salt

1/4 cup coarsely ground black pepper

2 tablespoons granulated garlic

2 tablespoons granulated onion

2 tablespoons smoked paprika

1 tablespoon dehydrated lemon powder

1 tablespoon cayenne pepper

Salmon and Oranges:

2 center-cut skinless salmon fillets (about 5 inches wide)

Olive oil spray, for the salmon and grill grates

2 oranges, halved

Pickled red onions, for serving

Chimichurri:

1 cup extra-virgin olive oil

1 cup chopped fresh parsley

1/4 cup red wine vinegar

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

1 tablespoon coarse kosher salt

5 cloves garlic, minced

1 small red Fresno chile, minced