Depending on where you are in the world, the salmon you eat raw isn't the same as the salmon you eat cooked. There are extra requirements around sashimi grade salmon such as flash freezing to kill parasites.

The risk profile is not the same as eating undercooked salmon that is not intended for raw consumption.

I'd rather say it depends on the source of the fish. In some parts of the world the salmon has parasites, and needs to be either cooked or frozen before it's considered safe to consume. Salmon from other places can however be consumed raw.

See "Up to the 1990s, raw salmon sushi was not eaten in Japan" https://news.ycombinator.com/item?id=34193748

But warming salmon to a temperature where bacteria grow best, and fastest, and then not heating it enough to kill bacteria, is not the same as raw salmon or cooked salmon.

Bacteria appear when preparing the meal. A salmon, uncut, is internally sorta safe, but once cut open, bacteria is introduced.

This is why you don't see cuts of salmon for sale, at room temp. You see cleaned salmon on ice, or in a fridge.

Some eat raw meat but like drawing motorcycle without helmet it is not safe whatever standards you have