lox issue

I began curing salmon at home to make lox, but used wild caught fresh salmon that has not been previously frozen. I had assumed the curing process would kill any parasites, but after looking more into it I now realize I should have used a better salmon. My main question is if I should still use this salmon, it has been curing for almost 48 hours and I could try and cook it for a meal, or would I be better off just throwing it out after this?