Heat the olive oil in a heavy frying pan over medium heat. While the heating is in process, remove the skin of the hot smoked salmon and season both sides with pepper. You can season with salt as well, but keep in mind that the salmon was salted before smoking.
Slide the salmon darns carefully into the frying pan and cook for about 1 minute on each side. They don’t need to be cooked longer, as they were already smoked at a high temperature. Put them on a plate and use the remaining oil in the pan to sauté the garlic and rosemary for about 20 seconds. Add 60 ml or 4 tblsp of the chicken broth and simmer until most of it is reduced. Mix in the orange peel, orange and lemon juice and the honey.
In a little bowl, stir together the remaining tablespoon of cold chicken broth with cornstarch. Pour the mix into the pan and season to taste with salt and pepper. Bring it to a boil and boil it for another minute while stirring constantly. Return the salmon darns to the pan to heat them up, and pour the sauce over it with a spoon.