Chinese Salmon vs Western Salmon

At the restaurant, we initially cooked the salmon at 38 degrees but customers kept complaining that it was cold and the fish was raw.  At last, we found that at 10 degrees higher, customers liked the dish a lot and found the salmon very silky.  From time to time, my home guests enjoy this simple dish of slow cooked salmon with olive oil and a lemon zest cooked at 38 degrees and it doesnt feel raw or cold when served as a western dish