Cure under vacuum: Mix 11 grams kosher salt, for the cure and 4 grams sugar, for the cure. Dust evenly over all surfaces of 4 salmon fillets, skin on, about 6 oz each, 1 inch thick. Lay the fillets flat in a chamber bag, not overlapping. Pull a full vacuum cycle and seal. Refrigerate. The vacuum drives the cure several millimeters in rather than leaving it on the surface, so this short hold seasons like a much longer open cure.

Compress the cucumber: While the fish cures: peel 1 English cucumber and cut into thick coins or batons. Bag with 45 milliliters rice vinegar, unseasoned, 1 teaspoons sugar, for the cucumber, 1 garlic clove, smashed, and 0.3 teaspoons kosher salt, for the cucumber. Pull a full vacuum and release. The cucumber turns translucent and dense on the spot. Return it to the fridge in the bag until you plate.

Preheat the oven: Set the Anova Precision Oven to 122°F, steam 100 percent, sous vide mode with the rear fan on low. Let it stabilize fully. The chamber needs to be at temperature before the fish goes in or your timing drifts.

Rinse and dry: Cut the bag open. Rinse the cure off the fillets under cold water and pat them completely dry on both sides. Any cure left behind reads as too salty after cooking.

Bag with aromatics: Lay the dry fillets flat in a fresh chamber bag. Add 60 milliliters olive oil, 1 medium lemon, peel in wide strips, plus wedges to serve, 2 bay leaves, and 0.5 teaspoons black peppercorns, lightly crushed. Pull a full vacuum and seal. Watch the fish as the chamber evacuates: stop the cycle early if the flesh starts to compress or gap. Full vacuum on raw salmon is fine, but every machine pulls slightly differently.

Steam-poach: Put the bag directly on a rack in the middle of the oven. Cook 35 to 40 minutes for 1-inch fillets, 45 for thicker. The fish will look barely changed and translucent. That is correct at this temperature.

Sear the top: Get a carbon steel or cast iron pan very hot with a film of oil, or have a torch ready. Cut the bag, lift the fillets out, and blot the top surface bone dry. Sear top side down for 15 to 20 seconds only, or torch until the surface browns and blisters. Any longer and you overcook the flesh you just spent 40 minutes getting right.

Plate: Seared side up. Drain 1 English cucumber and pile it alongside. Finish the fish with 1 teaspoons flaky salt, to finish and a squeeze from the 1 medium lemon, peel in wide strips, plus wedges to serve wedges. Spoon a little of the strained oil from the bag over the top if you want it richer.