Preheat your smoker to 200F or 93C & take the cream cheese out to come to room temp & soften.

Remove shells, devein and chop the shrimp. Then cut the shrimp into small pieces.

Dice the bell peppers. You only need about ¼ of each pepper. You can use a single bell pepper if you want if you do not care about color.

Mix all of the seasonings together.

Mix the shrimp. Cream cheese, garlic, the peppers, and 1.5 tablespoon of the spice mixture together.

Cut a slit into the salmon filets, dust them with some more of the spice mixture, and stuff them with the shrimp mixture.

Squirt the lime juice over all the fish pieces.

Place the salmon on the smoker and cook until the salmon reaches 135F or 57C.