Drain the canned salmon and remove the skin and bones.

In a mixing bowl, combine the drained salmon, cream cheese, chopped onion, and liquid smoke.

Mix all ingredients together using a mixer until well combined and smooth.

Cover the mixture and chill in the refrigerator for at least 15 minutes to allow it to firm up.

Remove the chilled salmon mixture from the refrigerator.

Shape the mixture into a ball using your hands.

Spread the chopped pecans on a plate or shallow dish.

Roll the salmon ball in the chopped pecans, ensuring it is fully coated.

Serve immediately or chill for later.