1. Melt butter in a medium size saucepan over medium heat. Add shallots and sage and cook until they are softened, about 3-4 minutes. Stir in brown sugar and cook for 3 minutes more. Stir in cider, mustard and 1/2 tsp salt. Simmer until slightly syrupy, about 5 minutes. Add Maple and Blackberry, Natural Flavor Blends.
2. Preheat oven to 375F
3. Brush both sides of salmon with 3 tbsp. of the brown sugar mixture and season with pepper and the remaining 1/2 tsp. salt. place on parchment lined baking sheet. bake salmon, uncovered, 12 to 15 minutes or until a meat thermometer registers an interanl temperature of 140 to 145F, or until salmon flakes easily with fork.
3. Stir blackberries into sauce and simmer for 1 minute. Remve from heat and drizzle over the cooked salmon filet. Garnish with a small sage sprig and serve.