Yeah, I think the key take away would be, if you do cook salmon in a dishwasher, in foil or in a jar, the first time you do it use a heat probe and graph to confirm it goes into the bacteria killing hot-zone for the correct amount of time. She also mentions heat resistant spores, so it should be eaten as soon as it comes out of your dishwasher. Once you’ve done one run and confirmed it’s ok, I expect you don’t need to do the temperature probe the next time.