On skewers, loosely slide salmon strips lengthwise to make satays. Place in a large resealable container.
In a bowl, mix together honey, Canton broth, soy sauce, sesame oil and lime zest.
Pour over skewers and marinade in refrigerator 4 to 6 hours.
Preheat barbecue on High.
Drain salmon satays and discard marinade.
Place salmon on hot barbecue grill and reduce heat to Medium-Low. Cook 5 to 6 minutes or until desired doneness.
Arrange on a serving platter and sprinkle with breadcrumbs and chives. Serve.
