1. In a bowl, combine the light soy sauce, apple cider vinegar, honey, sesame oil, grated garlic, grated ginger, salt, and fresh black pepper. Stir well to make the teriyaki sauce.
2. Place the salmon fillets in a shallow dish or ziplock bag. Pour half of the teriyaki sauce over the salmon, making sure to coat all sides. Reserve the remaining sauce for later.
3. Marinate the salmon in the refrigerator for at least 30 minutes, or up to overnight for a more intense flavor.
4. Preheat the grill or a non-stick skillet over medium-high heat.
5. If using a grill, lightly oil the grates. Place the salmon fillets, skin side down, on the grill and cook for about 4-5 minutes. Carefully flip the fillets and continue cooking for another 4-5 minutes until the salmon is cooked through and easily flakes with a fork.
6. If using a skillet, heat a small amount of oil over medium-high heat. Place the salmon fillets, skin side down, in the skillet and cook for about 4-5 minutes. Flip the fillets and cook for another 4-5 minutes until the salmon is cooked through and easily flakes with a fork.
7. While the salmon is cooking, heat the reserved teriyaki sauce in a small saucepan over medium heat until it thickens slightly.
8. Once the salmon is cooked, remove it from the grill or skillet. Drizzle the thickened teriyaki sauce over the cooked salmon.
9. Serve the Salmon Teriyaki hot with steamed rice or your choice of side dishes.

Enjoy your flavorful Salmon Teriyaki!

Please note that the preparation and cooking time may vary slightly depending on the thickness of the salmon fillets.