Start by patting the salmon fillet dry with a paper towel to remove excess moisture. Carefully create a pocket by slicing lengthwise through the center of the salmon, ensuring to leave the skin intact.

Generously apply seafood seasoning both inside the pocket you just made and on the outside of the salmon. Let the salmon sit for a few minutes to absorb the flavors while you prepare the stuffing.

In a mixing bowl, combine softened cream cheese, fresh crab meat, panko breadcrumbs, mozzarella cheese, dried dill, chopped green onions, and lemon zest. Gently mix these ingredients together until well combined.

Spoon the crab mixture into the pocket of the salmon, pressing it gently to compact the stuffing. If necessary, secure the opening with toothpicks.

Preheat your smoker to 250°F using fruitwood like apple or cherry. Position the stuffed salmon on the smoker grates.

While the salmon is smoking, melt unsalted butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant. Stir in fresh herbs and honey, mixing well.

Once the internal temperature of the salmon reaches 120°F, begin basting it with the honey herb butter every five minutes until it reaches 125°F.

After reaching the desired temperature, carefully remove the salmon from the smoker and allow it to rest for 5-10 minutes before serving.