A food worker is cooking a whole salmon fillet. What minimum internal temperature must the salmon reach?

The minimum internal temperature that a whole salmon fillet must reach for safe consumption is 145°F (63°C). This temperature is crucial to ensure that harmful bacteria and parasites are effectively killed, making the salmon safe to eat. It's important to use a food thermometer to accurately check the internal temperature, inserting it into the thickest part of the fillet. Additionally, after reaching the appropriate temperature, it's recommended to let the salmon rest for a few minutes before serving, as this allows for more even cooking and continues to kill any lingering harmful microorganisms. Always prioritize food safety to ensure a healthy meal.