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.
