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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.

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Also depending on where you are all available salmon could be flash frozen and considered safe without cooking.

Depending on where you are the salmon might be less likely to contain parasites and your government food hygiene institution might not consider raw salmon unsafe.

My point is that the original comment seems like US-defaultism.

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