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American

Dishwasher Salmon

An American novelty classic from the 1970s dinner-party circuit, made famous by Vincent Price and later Bob Blumer: a foil-sealed salmon fillet with lemon and dill poached gently by a full dishwasher cycle. No detergent, no drama — the hot-water cycle behaves like a low oven and the fish comes out silky and just set.

Lunch & dinner25g+ proteinUnder 20g carbs
65 min10 prep · 55 cookEasy494 kcalper serving
Dishwasher Salmon

Method

  1. Take 170 g of salmon fillet out of the fridge 15 minutes ahead and pat it thoroughly dry on both sides with kitchen paper — a dry surface keeps the parcel from filling with watery juices. Run your fingers over it to check for stray pin bones.
  2. Rub the fillet all over with 2 tsp of olive oil, then season with 0.25 tsp of flaky sea salt and a generous grind of black pepper. Scatter over two thirds of 1 tbsp of chopped dill, reserving the rest for serving.
  3. Lay the salmon in the centre of a doubled 35 cm sheet of heavy-duty foil, shiny side in. Cut 0.5 lemon into thin rounds and lay them over the top of the fish, keeping the rest of the lemon back for the plate.

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Per serving

494kcal
38gprotein
12gcarbs
34gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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