1 (16 oz.) can salmon
1 (8 oz.) pkg. cream cheese, softened
2 tsp. onion, grated
1 tbsp. lemon juice
1/4 tsp. liquid smoke
1/4 tsp. salt
1/3 c. pecans, chopped
3 tbsp. parsley, chopped

Drain and flake salmon. Combine with cream cheese, onion, lemon juice, liquid smoke and salt in bowl; mix well. Chill for several hours. Shape into 2 x 8 inch log. Roll in mixture of pecans and parsley. Chill in refrigerator. Place on serving plate with assorted crackers.