Lightly coat the board with canola oil and put the fish skin side down on the board. Trim the filets if necessary to fit on the plank.
Season the filets with the salt and allow to sit for 5 minutes.
Spread the herb butter onto the fish.
Preheat the BBQ to medium. Place the board with the fish on the grill directly over heat source, cover, and cook for 7 minutes.
Sprinkle the filets with the paprika and cook until the fish flakes gently when tested the tip of a paring knife and is just opaque throughout, cover and cook 5 to 9 minutes longer, depending on thickness.
Squeeze a lemon wedge over each filet, garnish with the dill, and sprinkle with salt and pepper to taste. Serve immediately, directly from the board or on a plate.
From "BBQ25: The World's Most flavorful Recipes -- Now Made Foolproof" by Adam Perry Lang (copyright 2010) with permission of William Morrow/An Imprint of HarperCollins Publishers