Gochujang-Glazed Salmon Bowls with Quick Pickled Cucumbers and Scallion Rice

1 lb salmon fillets, skin-on, cut into 4 portions

1 tsp salt

½ tsp black pepper, freshly ground

1 tbsp vegetable oil

3 tbsp gochujang

1 tbsp soy sauce, reduced-sodium

1 tbsp honey

1 tbsp rice vinegar

1 clove garlic, minced

½ tsp sesame oil

1 cup short-grain white rice, rinsed until water runs clear

1 ¼ cup water

4 stalk scallions, thinly sliced, white and green separated

1 cucumber, english or Persian, thinly sliced on a bias

¼ cup rice vinegar

1 tbsp sugar

½ tsp kosher salt

1 tbsp toasted sesame seeds

1 fresh lime, cut into wedges