Preheat your oven to 200°C. Prepare four large sheets of heavy-duty aluminum foil, approximately 30–35 cm long, and place them on a large baking tray.

Pat the salmon steaks dry with paper towels. Rub each steak lightly with olive oil. Season both sides with salt, black pepper, paprika, and Italian seasoning.

In a small bowl, combine the softened butter, 5 minced garlic cloves, and lemon juice. Mix until well combined, then spread the garlic herb butter evenly over the salmon steaks.

Melt 30 g of butter in a small saucepan over medium-low heat. Add the remaining 2 minced garlic cloves and cook for approximately 30 seconds until fragrant. Pour in the heavy cream and stir gently. Add the Parmesan cheese, dried herbs, and optional red pepper flakes. Simmer gently for 2–3 minutes, stirring until the cheese melts and the sauce becomes smooth and creamy. Remove from the heat and stir in the fresh parsley.

Place one seasoned salmon steak in the center of each aluminum foil sheet. Spoon a generous amount of creamy garlic herb sauce over each salmon steak, dividing the remaining sauce evenly between the four packets.

Fold the sides of each foil sheet upward. Bring the edges together and fold tightly to create a sealed packet. Leave a little space inside each packet for steam to circulate, then place all four packets on the baking tray.

Transfer the baking tray to the preheated oven. Bake for approximately 15–20 minutes, depending on the thickness of the salmon steaks. The salmon should be tender and reach an internal temperature of 63°C.

Carefully remove the baking tray from the oven. Open the foil packets slowly, keeping your hands away from the hot steam. Fold back the foil edges to expose the salmon steaks and creamy sauce.

For a lightly browned surface, carefully fold the foil completely away from the top of the salmon. Place under the broiler for approximately 1–2 minutes until the tops develop a beautiful golden color. Watch closely to prevent burning.

Sprinkle each salmon steak with freshly chopped parsley. Spoon the warm creamy garlic herb sauce from the bottom of each foil packet over the salmon. Serve immediately while hot and juicy!