So, what are the risks of eating undercooked salmon? For starters, you might experience stomach cramps, diarrhea, and nausea - not exactly the most pleasant symptoms. But, in some cases, undercooked salmon can also lead to more serious health issues, like infections and allergic reactions.
Now, before you start thinking that salmon is off-limits, don't worry, it's still a superfood that's packed with protein, omega-3 fatty acids, and other essential nutrients. The key is to make sure you're cooking it to the right temperature - and that's where things get interesting!
Cooking salmon to an internal temperature of at least 145°F (63°C) can help kill off any parasites or bacteria that might be lurking inside. So, whether you're grilling, baking, or pan-frying your salmon, just make sure you're using a food thermometer to get it just right.
