Traditionally, salmon was not eaten as sushi or sashimi in Japan. Salmon is caught up at Hokkaido and Ainu people at Hokkaido never had a practice of eating salmon raw. Ainu people did have practice of preserving salmon under snow during winter which would have killed parasites including warms.

Salmon sushi and salmon sashimi is actually originated in Europe and North America, not in Japan.

Because of parasites in fish where Japanese eat fish raw, Japanese government has inspection system for fish sold at markets. Fish swim in school so having few samples of fish can tell if entire catch of fish has parasites or not.

Also, traditionally (I cannot speak of those who claim to be “Sushi Chef” in North America) one of training items for sushi chef students is inspection of fish for parasites. Because of care need to be taken eating raw fish, traditional sushi chef training take few years.

It was back in ‘80s when sushi has become trendy thing in Los Angeles and New York, fish markets in the U.S. did not have any inspection procedure for eating fish raw and those who claimed to be “Sushi Chef” in restaurants at New York City and Los Angeles did not have any proper training on serving sushi and sashimi. I remember big thing about not to eat sushi at New York City back in ’80.

For me having sushi and sashimi at a restaurant in Japan with properly trained sushi chef, I am not worried at all.