Start by checking the salmon for bones. I remove the skin and discard, then use two forks to shred it and see if there are any bones. Sometimes I find a few, sometimes I find none.
Add the salmon, cream cheese, green onions, lemon juice and pepper to a large bowl and blend together using a hand held electric mixer (or blend together using a stand mixer and with the blade attachment).
Form the salmon cream cheese into a ball. Spread the pecans on to a plate and roll the ball into the nuts, you may need to place the nuts on with your hands.
Place on a serving platter with desired dippers. I love wheat thins, raincoast crisp crackers, but often serve with a cut up sourdough baguette.
Nutritional values are approximate. If you require a special diet, please use your own calculations. Values below are for 1/15 of the recipe and do not include the dippers.