Professional Chefs

Ok, I know cured fish is salty, but mine seems to be a bit excessively salty, so curious about any tips etc. I'm doing salmon (gravlax) mostly, but also did a pacific snapper (rockfish) in which I slow cooked it in 175F oven for a few hours after curing for a day to simulate smoking. The results are delicious but just quite salty:

-1:1 sugar:salt by weight +dill, liquid smoke, pepper.
-rub salmon, wrap in plastic, leaves ends open so liquid escapes, press in fridge for around 3 days, draining liquid periodically.
-pull off skin and rinse.
-slice thin and eat

The thickest parts of the fish seem to be less salty, so perhaps I need to fold over the thinnest parts of the filet? Am I brining too long / too short? Thanks!