I suppose the salmonberry plant was given its name on the basis of a perceived similarity between the color of its berry and the color of the flesh of the salmon. Cooked salmon is generally much pinker than the salmonberry, which is usually yellowish-orange. However, raw salmon and certain salmonberries sometimes do come a little closer to each other, color-wise. The image below isn't intended as an example.

Salmonberry in Sunlight, May 31, 2010

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