Preheat your oven to 375°F (190°C). If using convection, adjust the temperature accordingly.

Rinse the salmon steaks under cold water, pat them dry with paper towels, and remove any pin bones with tweezers.

If using skin-on salmon, lightly score the skin to prevent curling during baking.

In a small bowl, mix olive oil, soy sauce, minced garlic, salt, and black pepper to create a quick marinade.

Brush the marinade evenly over the salmon steaks and let them rest for 30 minutes.

In a separate bowl, combine shredded sharp cheddar cheese, softened cream cheese, chopped dill, and lemon juice to make the cheese topping.

Chill the cheese mixture for 10 minutes for easier spreading.

Place the marinated salmon steaks on a parchment-lined baking sheet or in a greased baking dish.

Spread the chilled cheese topping evenly over each salmon steak.

Bake the salmon steaks in the preheated oven for 12-15 minutes, or until the internal temperature reaches 145°F (63°C) and the cheese is golden and bubbly.

Let the salmon rest for 3-5 minutes before serving to allow the juices to settle.

Garnish with additional dill, lemon wedges, or capers if desired, and serve with your favorite side dishes.