Consuming slightly undercooked salmon carries some risks, as raw or undercooked fish may contain harmful bacteria or parasites that can cause foodborne illnesses. Salmon, like other fish, can be a carrier of parasites such as tapeworms or roundworms, as well as bacteria like Salmonella or Vibrio.
Cooking salmon to the proper internal temperature is essential to ensure its safety. The United States Food and Drug Administration (FDA) recommends cooking fish, including salmon, to an internal temperature of 145°F (63°C). At this temperature, harmful bacteria and parasites are destroyed, making the fish safe to eat.
Eating undercooked salmon increases the risk of food poisoning, which can lead to symptoms like nausea, vomiting, diarrhea, abdominal pain, and in severe cases, more serious health complications.
If you enjoy salmon cooked to a lower temperature for its texture or taste, it's crucial to purchase fish labeled as suitable for raw consumption, like sushi-grade salmon. These fish undergo specific processing techniques that minimize the risk of contamination and make them safer to eat raw or undercooked.
If you're uncertain about the safety of your salmon or have health concerns, it's best to fully cook it to the recommended temperature to ensure it is safe to eat. Remember that the texture and flavor of fully cooked salmon can still be delightful, and it's a safer option for those who prefer to avoid any risks associated with undercooked fish.