Final answer:
Salmon or Mahi Mahi should be cooked to a minimum internal temperature of 145 degrees Fahrenheit to ensure safety and prevent foodborne diseases.
Step-by-step explanation:
Salmon or Mahi Mahi must reach a minimum internal temperature to ensure that any bacteria present are killed and the food is safe to eat. According to safety guidelines, such as those provided by the USDA, the minimal internal temperature for cooking fish, like Salmon or Mahi Mahi, is 145 degrees Fahrenheit. Using a food thermometer is the best way to ensure that it reaches this temperature, which is crucial in preventing foodborne illness.