To avoid contamination without cooking, be sure to freeze the fish at 0 degrees F. (-18 degrees C.) at least 24 hours in advance of consumption. If you cannot maintain 0 degrees F. in your freezer, freezing for 72 hours at 14 degrees F. (-10 degrees C.) should do the trick.
Cooking fish at a temperature of at least 135 degrees F. (57 degrees C.) for five minutes will destroy the larvae.
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Worms in Salmon - FAQ
Salmon Spawning and Cooking Tips
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Salmon Photo © 2006 Peggy Trowbridge Filippone, licensed to About.com, Inc.