Prepare your smoking pouch. Place the wood chips into a large piece of foil and fold like an envelope to create a pouch. Use a fork or knife to pierce the top, careful not to cut all of the way through. Place the pouch on the grill and allow it to begin smoking.
Place the honey, butter, soy sauce, miso, and orange juice into a grill safe saucepan on the grill. Allow it to come to a simmer and reduce, 10-15 minutes.
Create a foil boat for the salmon. Spray the bottom with nonstick baking spray to prevent the skin from sticking. Place the salmon into the foil boat and put it on the grill.
Pour half of the sauce over the top of the salmon, reserving the rest for serving.
Allow the salmon to grill for 10-15 minutes or until it easily flakes with a fork.