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Dishwasher-poached salmon with one-minute dill-caper sauce

Here’s all you need to know to set your doubts aside, put dinner in the dishwasher, and watch your multitasking kitchen appliance steal the show.



Dill-Caper Sauce

  • 1 garlic clove
  • 1/2 cup fresh dill or fennel fronds
  • 1 teaspoon capers, drained
  • 1/4 cup olive oil
  • Salt and pepper


  • 1 tablespoon olive oil
  • 4 (6-ounce) salmon fillets
  • 1 whole lemon, sliced
  • 4 tablespoons freshly squeezed lime juice
  • 4 sprigs fresh dill or fennel fronds
  • Salt and freshly ground black pepper


Dill-Caper Sauce 

  1. Add garlic, dill, capers, olive oil, salt, and black pepper to a blender and blend. Set aside for serving. 


  1. Cut two 14-inch square sheets of aluminum foil.
  2. Grease the shiny side of the foil with the oil. Place two salmon fillets side by side on each square and fold up the outer edges.
  3. Drizzle one tablespoon of lemon juice over each fillet. Season with salt and pepper. Top with a lemon slice and a sprig of dill.
  4. Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packets are airtight by pressing down gently on each one with your hand. If any air escapes, rewrap.
  5. Place foil packets on the top rack of the dishwasher. Run the dishwasher for the entire “normal” cycle.
  6. When a cycle is complete, take out the salmon, discard the foil, and place one fillet on each plate. (TIP: Don’t be concerned about the opaque white beads that may appear on the fillets. They are simply a redistribution of the salmon’s natural fats.) If you make the optional Dill-caper sauce, spoon a generous serving overtop fillets. Serve and enjoy! 

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