Combine chopped cilantro, wine, soy sauce and lemon juice in a small bowl.
Whisk in oil a little at a time.
Place fish in a nonaluminum pan.
Pour marinade over; refrigerate salmon 4 hours or overnight, turning occasionally.
Remove fish from marinade and place on rack 30 minutes to dry.
Pour marinade into smoker's water bath.
Spread mesquite chips on rack of gas or electric smoker.
Add onion and bay leaves to water bath and fill with water.
Fill fish cavity with 1 cup cilantro leaves and stems.
Oil smoker rack and set fish on rack.
Cover smoker;set heat on high.
Smoke salmon until fish is just opaque, about 1 hour.
Cool 15 minutes.
Discard skin and grey meat from fish.
Set fish on platter;surround with cilantro and lemon slices.
Serve at room temperature with Cilantro Sauce (Cilantro Cream Sauce).
To smoke fish in a covered barbeque, prepare medium-low coals in barbeque grill. Push coals to sides.Place marinade,onion and bay leaves in 7x11-inch disposable aluminum pan. Place in center of coals and fill with water. Spread mesquite chips over coals. Oil grill rack. Set fish on rack, cover and smoke,turning once and cooking until opaque, about 1 1/2 hours.