Salmon with Hot Sauce Vinaigrette and Pickled Veg

5–6-ounce skin-on, boneless salmon fillets

Kosher salt

vegetable oil, plus more for salmon

daikon, red radishes, carrots, and/or cucumbers, very thinly sliced

seasoned rice vinegar

mild hot sauce (such as Cholula)

fresh lime juice

Cooked rice (for serving)

cilantro leaves with tender stems

sliced chives