Lay out your salmon with the skin off and trim any excess pieces of fat or meat. Lather in oil and season both sides using your favorite cajun seasoning. Add the cream cheese and all the other ingredients for the filling and mix together. Lather a thin layer over one side of the entire salmon. Beginning at the tail end, roll the salmon into itself all the way in order to create the pinwheel shape. If you want, wrap the salmon in plastic wrap and place in the fridge to set for 30 minutes. Pull the salmon out and slice it to create that classic pinwheel. Season the top side of the salmon with more seasoning, place into a skillet or wood plank along with lemon slices and set in the fridge until ready to use.

Preheat your smoker to 275F to cook indirect. Add some wood chips or wood chunks to the coals for added smoke flavor.

Pull the salmon out and bring to room temperature for 7-8 minutes. Place the skillet into the smoker and let cook for about 30-35 minutes until it reaches 135-140F internal. About 10 minutes before the salmon is done, mix together your glaze and lather on top of the salmon pinwheels. Let finish cooking and then pull off to cool for 5 minutes.

Garnish the salmon with chopped parsley and enjoy!