We're big fans of Agrumato fruit-pressed olive oil here at Out of the Frying Pan. It's expensive (about $14 for a 7 oz. bottle), but a little goes a long way. If you compare it to buying a bottle of wine and consider how much longer it will last, it's easy to view as a worthwhile investment. If you can't find Agrumato, pick an olive oil infused with tangerines or oranges. Failing that, mix in some fresh orange zest into plain olive oil before brushing it on the salmon steaks.

for each serving:

1 salmon steak (about 1 inch thick)
3 Tbsp. Chinese five-spice
2 Tbsp. tangerine Agrumato olive oil, or another tangerine or orange-infused or -pressed olive oil*, plus additional for finishing
lemon wedges

*if you can't find infused olive oil, add 2 tsp. fresh orange zest to olive oil before coating fish

Pat salmon steak with paper towels.

Brush one side of steak with 1 tablespoon olive oil.

Pat a thick layer of five-spice powder (about 1 1/2 tablespoons) onto oiled surface of salmon. Repeat steps 2 and 3 on other side.

Grill over medium-hot coals for 5 minutes. Flip and grill an additional 2-5 minutes, until done. You can use a thin knife slid in near the bone to peek inside steak to determine doneness.

Drizzle with additional olive oil and serve with lemon wedges.