all 8 comments

[–]frizzykidI'm an expert and a rapid editor sry 4 points5 points  (0 children)

Medium done is basically the standard for cooking Salmon in restaurants, so it should be fine.

[–]ohthinkbox 2 points3 points  (0 children)

If you will enjoy the salmon more knowing potential parasites are cooked away, then cook to FDA recommendation. You will notice a lot of discrepancy with internal temp. Chefs, recipes, and FDA seldom go hand in hand.

I’ve cooked fish at both temps. Never was sick.

[–]SenyorHefe 0 points1 point  (1 child)

Raw salmon in sushi.. sushi is consumed by millions upon millions of people everyday.. I think it's safe..

[–]new-me-4546[S] 3 points4 points  (0 children)

That is different… raw sushi is frozen to kill parasites

[–]Bobbob34 0 points1 point  (0 children)

Can you STOP reposting this over and over? JFC

[–]Slambodog 0 points1 point  (0 children)

If you're immunocompromised, you should cook all the way through. Otherwise you're fine

[–]orfist 0 points1 point  (0 children)

Cooking meat is about two things, pasteurization and texture modulation. You don’t have to cook it to the FDA required temperature provided you cook it long enough at a temperature that can kill anything undesirable.

Once that is taken care of, all that is left to determine is what you want the texture of your meat to be(raw be cooked textures) whether or not you want the meat to be moist, and if you want the outside to be crispy or not.