1. To serve two, cut aluminum foil into a 12-inch square piece.
2. Use oil to grease the foil’s shiny side. Then, put two 6-ounce salmon fillets side by side on the square. Fold the outer foil edges up.
3. Pour a tablespoon of lemon or lime juice over each piece of salmon, and use salt and pepper to season.
4. Fold up the foil all the way, and pinch it together to make a tight, waterproof seal. A trick to tell if it’s really secure: Gently press your hand down on it, and see if any air escapes. If it easily does, wrap even tighter and try the trick again.
5. Put the fish packet on the top rack of your dishwasher.
6. For veteran show-offs only: Put your soap and dirty dishes in the dishwasher. Yes, really -- as long as the foil is tightly sealed, the soap and dirt won’t make their way in.
7. Select the “normal” cycle. This is important because “economy” and “cool dry” conserve heat, so it won’t fully cook the fish, and “pots and pans” will overcook it.
8. Run the entire cycle, including the dry portion.
9. Take out the salmon, unwrap it, and enjoy!
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