Is it a good idea to clean bacon with water before putting it into the pan to remove some salt?
The answer to this is no - the salt in bacon is not generally on the surface, it is impregnated into the meat to cure it. Because of the cellular nature of meat, the diffusion of salts out of the meat is quite slow; washing it in water before or during cooking will not remove substantial amounts of the salt. Having said that, you can lower the salt content of cured meats by soaking them in water for several hours (or boiling when you make stock). How much salt these processes remove depends on the meat type, the salt content, and how much water you are putting them into.

There is some salt in the brine that is often packaged with wet-cured bacon. This would be best removed by blotting with a paper towel; you could rinse, then blot dry. Using water and then placing directly in the pan will affect the cooking process, so that you end up with flabby unappealing bacon.

If you are worried about your salt (usually sodium) intake - try cutting out the bacon, apart from on special occasions. A general lower salt intake will be what you need to aim for - slow reduction in amounts added to cooking or switching to potassium based salts can keep flavors similar to what you are used to.

If it is a matter of taste, @rumtscho has pointed out that frying results in saltier tasting bacon. This may be because the salt is concentrated by evaporation or loss of water within the bacon or because of flavor changes associated with cooking.