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In a large bowl or a stand mixer bowl, combine cream cheese, smoked salmon, onion, lemon juice, horseradish, and sea salt.
Use a stand mixer or a hand mixer to mix everything together until combined. Alternatively, you can also use your hands to mix everything.
Place a large cling wrap on the counter. Use a spatula to transfer the mixture on the cling wrap, and wrap it in the cling wrap. Use your hands to shape the wrapped mixture into a ball.
Place the ball in the freezer to set while you chop the pecans and parsley finely.
Combine the pecans and parsley and spread out in a single layer on a cutting board or a plate.
Remove the cheese ball from the wrap and roll over the pecan parsley mixture until the outside is fully coated.
Serve immediately with chips, crackers, and/or veggies. You can also refrigerate in an airtight container until ready to serve.