-Start off by prepping your salmon by removing the skin. One way to do this is by pouring hot water on the skin of the salmon and then removing it by using a paper towel to grip the skin and pulling it off (this seems to work well). Now place your salmon in the fridge.
-Be sure to have room temp (soften) cream cheese and begin to make your parmesan herb crust mixture. Add the cream cheese in a larger mixing bowl with parmesan cheese, mayo, dijon mustard, fresh dill, rosemary, lemon zest, lemon juice and Mexican chili powder. At this time begin to mix together until it has combined nicely.
-Fire up your smoker and set the temp to 325 with some apple wood chunks. Let the temp come up while you are prepping your Salmon.
-Get the salmon out and pat dry with a paper towel. Now add some oil to the surface and season with the Garlic Lemon Pepper seasoning.
-After seasoning your Salmon, get your Parmesan Herb mixture and layer it on the whole fillet in an even uniformed coating.
-Begin at the smallest end of the Salmon and roll it up. Now cut the rolls into 2” thick rolls.
-Slice your lemons and lay them on the bottom of your cast iron skillet, this is going to add some amazing flavors, and place the salmon rolls on top of them. Once they are in the skillet, use the remainder of the parmesan herb mixture and place it on top of each roll.
-Place it in the smoker and let it roll for about 45 mins, be sure to check it around the 30 minute mark. You want the Salmon to be cooked thoroughly, 145 internal temperature.
-Remove when the internal temp reaches 145 degrees, garnish with parsley and serve.
-Enjoy with family and friends!
