Melt some cooking fat in a skillet placed over medium-high heat.
Cook the salmon fillets in the skillet for 4 to 5 minutes per side, and set aside.
In a bowl, combine the orange juice, lemon juice, chicken stock, and orange zest.
In the same skillet, cook the garlic and rosemary for 1 to 2 minutes.
Pour the orange juice mixture into the skillet and bring to a boil.
Lower the heat to medium-low and season to taste. If you like a thicker sauce, mix 1 tbsp. of tapioca starch with 1 tbsp. of cold water and add it to the skillet.
Return the salmon to the skillet. Spoon the sauce all over the salmon fillets and serve.