I just get filets and pan saute them, so I'm not sure about the whole fish? Personally I think the flavor of the fish is so unique, that I don't do any more seasoning that salt and pepper. I'm not a lover of sweet sauces on my protein anyway.

On the grill, I would make sure the grill and the fish are well oiled (the Copper River salmon is not as fatty as the others), season inside and out with salt and pepper, and grill for about 10 minutes per inch of thickness. I would probably stuff some fresh herbs inside the fish to add a little flavor..tarragon would be delicious, or basil.