Prepare the Salmon

• Pat the salmon fillets dry with paper towels.
• Brush both sides lightly with olive oil.
• Season with garlic powder, smoked paprika, dried thyme, salt, and black pepper.
• Drizzle with fresh lemon juice and let the salmon rest for 10–15 minutes while preparing the sauce.

Make the Blackberry Sauce

• Place the blackberries, honey, balsamic vinegar, lemon juice, lemon zest, minced garlic, water, salt, and black pepper in a small saucepan.
• Bring the mixture to a gentle simmer over medium heat.
• Cook for 5–7 minutes, stirring occasionally, until the blackberries soften and release their juices.
• Gently mash some of the berries with a fork, leaving a few whole for texture.
• Stir in the butter until melted and the sauce becomes glossy.
• Simmer for another 2–3 minutes until slightly thickened.
• Remove from the heat and set aside.

Preheat the Grill

• Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F (200°C).
• Lightly oil the grill grates to prevent sticking.

Grill the Salmon

• Place the salmon fillets on the grill, skin-side down if they have skin.
• Grill for approximately 4–6 minutes per side, depending on thickness.
• Turn carefully using a wide spatula to keep the fillets intact.
• Cook until the salmon reaches an internal temperature of 145°F (63°C) at its thickest part.

Add the Blackberry Sauce

• Transfer the grilled salmon to a serving platter.
• Spoon the warm blackberry sauce generously over each fillet.
• Add a few whole blackberries for a fresh, colorful finish.

Garnish and Serve

• Garnish with fresh thyme leaves and lemon slices.
• Serve immediately with roasted potatoes, grilled asparagus, steamed rice, or a fresh green salad.