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In a large lidded skillet over medium-high heat, combine the orange zest and juice, broth, both types of ginger, and the honey and bring just to a boil, stirring occasionally. Reduce the heat to medium-low and cook, stirring constantly, for 1 to 2 minutes. Add the salmon, cover and cook for 4 to 5 minutes, then use spatulas to carefully turn the fish over and simmer until cooked through, another 4 to 5 minutes. Transfer the salmon to a plate and cover loosely to keep warm.
Increase the heat to medium-high and cook just until the sauce in the skillet comes to a boil. Whisk in the butter, stirring until the sauce has slightly thickened. Divide the fillets among individual plates, spoon the sauce over and serve.