Preheat grill or grill pan to medium-high.
Season salmon with salt, pepper and smoked paprika. Grill until brown and cooked through, about 5-7 minutes per side depending on thickness.
When the salmon is halfway done, toss the asparagus in a tablespoon of oil and season with salt and ground black pepper. Grill until brown and cooked through, about 3 minutes.
While the salmon is cooking, in a small sauce pan over medium-high heat, add all of the glaze ingredients and reduce until thickened, stirring occasionally.
Serve the salmon filets topped with the honey-soy glaze and grilled asparagus alongside.