Heat 2 tsp olive oil in a large non-stick skillet over medium-high heat.
Season both sides of the salmon fillets with salt and freshly ground black pepper.
Add the salmon to the hot pan and cook until browned and cooked through, about 3–4 minutes per side; transfer salmon to a plate and keep the pan drippings in the skillet.
Add the minced garlic and minced rosemary to the pan and sauté about 20 seconds until fragrant.
Pour in 1/4 cup of the chicken broth and simmer until mostly reduced.
Stir in the orange zest, fresh orange juice, lemon juice, and honey.
In a small bowl, whisk the remaining 1 Tbsp chicken broth with the cornstarch until smooth, then pour this slurry into the pan and season the sauce with salt and pepper to taste.
Bring the sauce to a boil and allow it to boil 1 minute while stirring constantly so it thickens.
Return the salmon to the pan and spoon the glaze over the fillets to coat; cook 1 minute more to rewarm and finish.
Serve the salmon with the orange glaze spooned over top.
