Make the sauce: Add everything to a small saucepan and whisk together. Bring to a boil and stir well to make sure honey dissolves into the sauce. Turn heat down to medium and cook for about 5 minutes, stirring often, until the sauce is thick and coats a spoon nicely. Taste and season if needed. Make sure to watch the sauce since it can burn quickly.
Heat the coconut oil in a skillet or wok over medium-high heat. Add the salmon in a single layer and season lightly with salt and pepper. Remember that the teriyaki sauce has soy sauce, which is salty, so season lightly. Cook the salmon for 2-3 minutes on one side until lightly browned. Carefully flip and cook for about 2 minutes until just cooked through. Remove the salmon and set aside
Add the remaining oil to the pan. Add the asparagus, carrot, red bell pepper, and red onion. Cook for 4-6 minutes, stirring occasionally until the vegetables are tender-crisp and softened to your liking.