Final answer:
Grilled salmon should reach an internal temperature of 145°F (63°C) for at least 15 seconds to prevent foodborne illness, and using a thermometer is the best way to ensure safety.
Step-by-step explanation:
Salmon cooked on a grill should reach a minimum internal temperature of 145°F (about 63°C) for at least 15 seconds. This temperature is recommended to ensure that any harmful bacteria present in the fish are killed, reducing the risk of foodborne illness. Using a thermometer to check if the food reaches a high enough temperature is key to food safety. Keeping food out of the danger zone, which is typically between 40°F (4°C) and 140°F (60°C), is crucial since this range is where bacteria can grow rapidly. Therefore, cooking salmon to the right internal temperature is essential for health and safety.