Wild Blackberry Sauce: In a medium saucepan, over medium, heat oil and sauté shallots until lightly brown. Stir in remaining ingredients, bring to a boil. Reduce heat and simmer about 12-15 minutes or until sauce is thick but still chunky. Salt and pepper to taste. Makes 2 cups.
Preheat grill to medium. In a small pan, over low, heat butter, lemon juice, sugar and pepper flakes until butter has melted. Rinse fish and pat dry. Cut salmon into 6 portions. Place on oiled grill. Brush salmon fillets with butter mixture and season with salt and pepper.
Grill salmon 3-inches from heat for 4 minutes, brush again with butter mixture. Grill 5 minutes more or until fish flakes when tested with a fork. To serve, remove salmon fillets to heated individual plates and spoon warm blackberry sauce over cooked fillets