Cooking salmon is mostly about texture. It's usually done around 120, but it takes 145 according to the USDA to actually kill off parasites. Deep freezing kills them instead.
According to a brand of dishwasher detergent, machines run within the food safe danger zone.
So, while it'll improve the texture, cooking salmon actually makes it less safe to eat.
USDA numbers oversimplify, but killing pathogens is a function of both temperature and time. 145 will pasteurize salmon instantly, but you can also hold at 130F for about 1 hour.
Totally. I personally cook salmon until 120F and then sear the skin side. But was addressing the parent poster about the temperature that kills pathogens.
Edit: I now see that parent was talking specifically about parasites. Indeed those are killed by freezing beforehand. But a long bath at >130F kills the bacteria.
According to a brand of dishwasher detergent, machines run within the food safe danger zone.
So, while it'll improve the texture, cooking salmon actually makes it less safe to eat.