Sprinkle 1 tsp of salt over the salmon, wrap it in plastic, and refrigerate for 15 minutes. Pat dry with paper towels to remove excess moisture.

Slice the garlic thinly and remove the core.

Place the salmon, garlic, cumin, and black peppercorns in a pot. Add enough olive oil to cover the ingredients and heat on medium-low.

Once the oil starts to simmer, add 1/3 tsp salt and tear the bay leaf into the pot. Reduce to very low heat and simmer for 10 minutes.