I haven't tried curing salmon yet, but I've been poking around here and elsewhere for guidance. I've seen some recipes that state they add sugar to the salt for the cure, in part, to cut the saltiness. I've also seen some recipes that call for a wet brine, followed by a freshening, which is apparently a rinse and/or soak in fresh water without salt, to get the saltiness of the finished product down. I don't know if this would apply to a dry cure. My reading led me to the discovery that lox, at least in the US, is supposed to be cured, not smoked, and is considerably saltier than other popular smoked salmon products that are often known incorrectly as lox.
Most of the recipes I'v been seeing call for long curing time in the salt, and I have yet to run across one that was only a few hours. It's all quite confusing, but the one thing I read that may help is the combining of salt and sugar in the cure.