Soak chips in water to cover 8 hours; drain well. Wrap chips in heavy-duty aluminum foil, and make several holes in foil.
Sprinkle salmon with salt and pepper; cover and set aside.
Prepare grill, placing foil-wrapped chips directly on hot coals. Place salmon, skin side down, on grill rack coated with cooking spray. Grill, covered, 5 to 7 minutes on each side or until fish flakes with a fork. Serve with Buerre Rouge.
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