Not of any significance.

Had them once and tried them again.  The second time I poured liquid honey over the berries and salmon and added fresh ground pepper (compliments the sweet honey).

mm

grilled salmon on the bbq, keep the berries in the pie

Barbeques and salmon haven't mixed that well for me. I tend to end up with overcooked fish too often

i find a successful technique is to oil the grills (canola is fine with a brush) and place the salmon skin side down - cook for about 7-8 minutes with the BBQ top down, and then serve. The key thing is NOT to flip the fish - it is not necessary as keeps it moister and comes off easy since the skin has natural oils also adding to fish/grill  non-stickiness.

this way you can add some light marinade juice or blackberries or whatever on the fillets and have minimal spillage onto the grill element since no flipping happens - just use a big spatula.

also, this way you do not have to use aluminum (alzheimer) foil...

Watch the salmon and don't leave it.  Cook it with oiled grills as Denis says.  Poke the flesh with your finger.  When it bounces back it's done.  If it stays indented or mushes it's raw in the middle.  Don't push so hard that you separate the layers.  The old rule is 10 min per inch of thickness.  I prefer to put the cover down and start checking after 5 and then every minute after that.  I think you'll find that 7-8 minutes is about right.  It will be just cooked in the centre.

And the lemons in the Gin

DS...buy one of those oil pump sprayers.  you can fill it with whatever oil you choose.  Fill it with good quality extra virgin olive oil though.