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.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. 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.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.In a small bowl, combine Duke’s with hot sauce, adjusting seasoning to your liking. Serve as a dipping sauce with croquettes.