On my current car it's got so many plastic enclosures all over it that I can't find a hot area for my burger action. A real shame. This skill seems to be almost magical when I tell people about it :)
I guess you never used a torch to reverse sear meat? The right knife for the job is the one that gets the best results. I do agree that there are probably better ways to get the same results, but if you dishwasher gets you the exact temps you need, go for it. I do a lot of sous vide steaks in a large cooler.
The dishwasher cooking trick is old, by the way; here's a reference to an article in Salon about it, from the '90s:
And I didn't think about the energy angle until now, but I'd think the crockpot transfers heat much more efficiently than a dishwasher, where most of the joules are going down the drain in a short period of time.
It doesn't matter except for greenwashing / guilt tripping purposes. Engineering analysis below or you can just trust me.
The embedded energy in food is very high, enough to cremate the food quite easily. Actually enough to cremate the food and vaporize the ashes. Takes an astounding amount of diesel to make a can of corn and deliver it to your table, for example.
WRT dishwasher salmon from the 70s (rediscovered periodically in the 80s, 90s, 00s, and 10s, just like acid, but I digress) I googled around and found a "Kentucky State University" presentation claiming farmed salmon takes 11 MJ per portion to create and deliver to your kitchen before it gets cooked. To about one sig fig 1 MJ = 1 KWh so for a family of 4 you're looking at an embedded energy of "forty" KWh to provide the salmon. Its hard to envision a cooking technique requiring more than "forty" hours at a KW or 40 KW for an hour unless you get ridiculous like using a literal rocket engine or thousands (millions?) of green eco friendly watch batteries. Maybe if you burned organically grown truffle oil in a camp stove, or made charcoal out of beef instead of hardwood and grilled on it. Its not physically possible for my dishwasher to approach even 4 KWh... I did the wiring, I know you can't draw that much current over as short of a time as one cycle...
The article also fixated on running the washer with soap on a normal load so you're really only "wasting" a fraction of its capacity, and most people don't run a washer at full capacity anyway, therefore the "waste" is typically zero.
The amortized medical costs are much higher. So one time in a thousand the package un-noticably leaks all over and everyone in the family gets horribly food poisoned when using the contaminated dishes, leading to multiple days lost labor, and little billy needs an ER visit for IV rehydration at $2K blah blah and suddenly using a crock pot or buying a real sous vide cooker starts looking like the cheapest alternative by far.
A hackerspace project (or startup?) to convert aquarium heaters into perfect hard boiled egg sous vide devices would be interesting and theoretically cheap. There's people who think nothing of $500 for a coffee maker, so they'd probably go $50 for a dedicated egg hard boiler or something like that, which would be well over 100% markup on wholesale prices for aquarium heaters.
I've found that you really need a reverse sear, because while the meats are extremely juicy, they have a bad external texture without a crust and you miss out on all of the good taste the maillard reaction gives you.
If you want the canned salmon taste, put it is the dishwasher. Then again, you could just eat warmed canned salmon.
The way to do it properly is to cut off the flesh from the skin, cook the flesh sous-vide (either in the dishwasher, in a sous-vide circulator if you have one (I guess not) or in a pan of hot water while watching the temperature), burn "the shit out" of the skin, and serve both flesh and skin, skin on top of fish for better presentation.
Please give it a try.
I prefer cured, raw, lightly salted or cold smoked.
I don't think you'll find that your particular preparation mrthod is used with salmon in very many three star restaurants.
Or you know, it's possible that different people have different tastes.
I eat raw Salmon all the time. It's safe.
Either freeze it first (not ideal) or use Farmed Salmon that is treated for parasites. Soak it in vinegar before using if you are worried about bacteria on the outside.
I go for the farmed option and use Farmed Scottish Salmon (I'm in the UK) as it is proven to be safe for Sashimi. In fact, any EU-produced farmed Salmon is safe to eat raw.
When using supermarket Salmon I rummage around in the fridge looking for the freshest (far away date, firm body, not gooey, no 'leakage') and the most marbled with fat (the fattier the better in my experience). I use the large wedge-shaped steaks as the thin, flat tail-ends have too much surface area for the amount of meat. Farmed trout is also great eaten raw.
When I get it home I skin it and drop it into vinegar & salt for a few minutes (I wait until I see the skin start to whiten a little) before diluting it into a marinade (teriyaki sauce, soy-sauce, ginger, honey, …; or dill, chives, black pepper, …).
Leave for 15 mins to a day or so depending how 'cooked' you want it. If you are going to leave it over night add a little water or booze so the marinade doesn't overpower the delicate fish.
Pat dry with a kitchen roll. Slice into thin rectangular chunks with a large very sharp knife.
“The study was included in a wider EU review of parasites in fishery products carried out by the European Food Safety Authority (EFSA), which confirmed the Scottish findings and led to the introduction of the EU freezing exemption for farmed fish in 2011”.
A) Farmed fish only. The same fish that comes with a hefty dose of antibiotics and other tasty compounds , stuff that does break up but only if the fish is cooked.
B) Now, wild salmon has parasites as it grows up and spawns in fresh water. I assume this is not a contention point.
A + B + tell me again that you are OK with eating raw salmon and I'll tell you that you either like parasites or toxins :)
And, after all, all salmon sashimi you'd get in any Japanese place comes from the deep-frozen fish.
If it's wild — freeze it.
If it's farmed — it's probably OK (from a parasitical point-of-view).
Even in wild salmon the main risks of parasitical infection are from Tapeworm  (easily treatable) and Aniskasis (common in all fish, not a human parasite, usually not harmful). Plus, in the case of Anisakis cooking doesn't destroy the toxins that we react to so if it is infected theres a chance of a stomach upset and/or an allergic reaction even if cooked.
With the current crisis of overfishing wild fish in the waters around the UK the environmental argument against farmed fish is tricky and complicated. I'd sooner eat farmed fish than endangered fish or bottom-trawled fish.
As your link states, the biggest danger from eating salmon regularly is from PCBs, dioxins, dieldrin, and toxaphene etc. Freezing & cooking will do nothing for them. Plus these dangers appear in all large fish.
after all, all salmon sashimi you'd get in any Japanese place
comes from the deep-frozen fish.
It still amazes me in this day and age people still lack the ability to realise their culture is not the 'correct' one.
Many countries eat raw fish all the time and manage not to die from it.
In general, I think it sucks. Sous vide salmon taste like canned salmon mixed with sushi salmon. Sous vide eggs are interesting, thus I have no problem with the technique of partially denaturing proteins.
Wood plank cooked salmon is very good. You get a nice smokey taste, but with soft skin. I agree, that it is not all about the crispy skin. Of course, a plank cooked salmon could be improved with a torch.
I have seen them used to wash potatoes though, to save time. I can't say I thought it was a great idea but it never seemed to kill anyone...
Instead of using aluminum foil, as many websites recommend, you should put the food into airtight canning jars or food vacuum bags. Then the hot water doesn't touch the food. So you can add soap to the cycle and really clean your dishes while poaching dinner.