It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
Yield: serves 6
- 1⁄2 cup white wine
- 3 tbsp. Old Bay seasoning
- 1 tbsp. plus 1 tsp. kosher salt
- 1 (1-lb.) boneless salmon filet
- 1 1⁄2 cups dried bread crumbs
- 3 tbsp. unsalted butter, melted
- 4 scallions, finely chopped
- 1 small yellow onion, finely chopped
- 2 eggs, beaten
- Juice of 1 lemon
- Canola oil for frying
- Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat. Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes. Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
- Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl. Add the remaining Old Bay and salt along with the bread crumbs, butter, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1⁄2 hour.
- Spoon some of the salmon mixture into a 1⁄3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper–lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
- Add oil to a 12" cast-iron skillet until it reaches a depth of 1⁄2". Heat over medium-high heat until oil registers 325° on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes. Transfer croquettes to a paper towel–lined plate and repeat with remaining patties.