Season salmon with salt, pepper, and thyme liberally. Squeeze the juice of half the lemon over fish. Coat the fish with olive oil and sprinkle with the minced garlic. Marinate in refrigerator for 20 minutes.
Place egg yolks in a double boiler (or a saucepan 1/4 full of boiling water with a metal bowl on top). Add 2 tablespoons of water to the yolks. Whisk yolks over medium-low heat until thick. Whisk in butter one piece at a time; remove from heat and whisk until smooth.
Season to taste with salt and white pepper and the juice of the remaining lemon half, about 2 tablespoons.
Smash, mince, or food process the raspberries, putting a few aside for garnish, and mix into the finished Hollandaise sauce.
Broil salmon in the preheated broiler until the internal temperature reaches 160 degrees F, about 12 minutes.
Spoon Hollandaise sauce over salmon and garnish with fresh thyme and raspberries.