Key Ingredient

Duke’s Salmon Croquettes 

Tray of salmon croquettes with Duke's Mayonnaise from Ashleigh Shanti
Image by Max Kelly

Chef Ashleigh Shanti from the pop up Good Hot Fish in Asheville (opening as a brick-and-mortar in early 2023) shares this recipe for salmon croquettes. Duke’s Mayonnaise is her key ingredient to the croquettes’ tangy flavor and creamy interior surrounded by a crackling outer shell. She argues that there’s Duke’s and then there’s other mayonnaises. “In the South, Duke’s can be compared to salt; it enhances the flavor,” she says. “It’s got that zest and tang.” Shanti herself uses this recipe from her mother for a post-Thanksgiving or Christmas brunch.

recipe heading-plus-icon

yields

Makes 12 patties

    Ingredients
  • 4 tablespoons salt, divided
  • 1 pound of salmon filets
  • 4 bay leaves
  • 1 medium onion, finely minced
  • 4 cloves garlic, minced
  • ½ cup Duke’s Mayonnaise, divided, plus more for serving
  • 1 tsp fish sauce
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 cups crushed Ritz crackers, divided
  • ¼ cup vegetable oil
  • Your favorite hot sauce
steps
  1. Over medium heat, bring a medium pot of water to a hard simmer. Add 2 tablespoons of salt and place salmon filets in pot. Poach until cooked through, about 7 to 8 minutes. Remove salmon and let cool.
  2. Using your hands or 2 forks, flake salmon into a large bowl. Mix in onion, garlic, ¼ cup of Duke’s, fish sauce, and seasonings, stirring until completely combined. Gently fold in 1½ cups of Ritz crackers to help bind the salmon mixture. Form the mixture into 12 patties and refrigerate for 1 hour. 
  3. Place remaining Ritz crackers on a plate. Brush both sides of each patty with a hefty portion of remaining Duke’s Mayonnaise (you’ll have a little leftover) then place croquette onto plate and coat each side with cracker crumbs.
  4. In a cast-iron skillet, heat 2 tablespoons of vegetable oil. Once hot, sear patties in batches, taking care not to crowd the skillet, for 4 minutes per side, and transfer to wire rack or paper towels to drain.
  5. In a small bowl, combine Duke’s with hot sauce, adjusting seasoning to your liking. Serve as a dipping sauce with croquettes.
  • Recipe By
    Ashleigh Shanti
  • Contributing City
    Asheville

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