In a small bowl, combine light brown sugar, soy sauce, lime juice, black pepper, ground ginger, minced garlic, sesame seeds, and crushed red pepper.

Reserve 3 tablespoons of the mixture for brushing.

Brush the remaining marinade on top of the salmon fillet.

Refrigerate the salmon for 30 minutes to marinate.

Preheat grill to medium heat.

Place salmon, skin-side down, on the grill.

Cover the grill and cook for about 20 minutes, or until the fish flakes easily with a fork.

Brush the salmon with the reserved marinade halfway through and during the last few minutes of cooking.

To remove the salmon, slide a long spatula between the skin and flesh, leaving the skin on the grill.