I would start back backing up bob1, much of the salt is bacon is chemically bound in the curing process. You are not going to wash off an appreciable amount. Additionally, many commercial bacon cures are done by "pumping" the cure to process the meat more quickly. Traditionally the bacon is cured from the outside, either with a brine or dry rub, but with pumping the brine is injected at multiple points to cure fast which leaves nothing to wash off even at the factory.
There are low salt bacon brands on the market, and if they fit your taste, they are an option. Personally, I have a low opinion of them, but have only tried a couple of brands. Know though that curing is not always needed. Bacon can be made from fresh pork belly (or other proteins) with no curing at all including little to no added salt. You may be able to find some of these commercially, but because they do not include curing time, they are actually fairly easy to make yourself and since you are doing it, you can control not only the salt, but other added flavors such as if you like a bacon with more pepper or if you like a more lean bacon.
Any search engine should find you a number of such short cut recipes and instructions, but just as and example, here is on from thekitchen.com (no endorsement intended). They call for only a sprinkle of salt and their ideas are just a starting point. Where fully cured and smoked bacon takes me 7-8 days, they are looking at an hour or two for their low sodium approach. (Yes, since I make my own, I am a bit of a bacon snob, but I may try their approach to see if I agree that the taste is spot on.)