[crazygringo]

Your dishwasher works very different from mine then, which is a common consumer model about five years old.

Mine is just a single constant temperature the whole time.

There's certainly no high heat much less sterilization, just bringing the water up to temperature and keeping it there, through pre-wash, wash, and rinse cycles. (Only commercial restaurant dishwashers get up to sterilization temperatures.)

And if the salmon is wrapped airtight, there's no conceptual difference between broiling/steaming/baking. It's all just sous vide, which is none of those. Because it's sealed.