Sweetness can help balance saltiness - maybe add a maple syrup glaze with a dash of sherry vinegar? Whether not that balances it out depends on how “too salty” it is, but it might take the edge off.
Hope my advice isn't too late. Instead of serving them "straight up", you could use them (perhaps just a portion of them), halved or slivered, as an addition to a blander side such as potatoes, sauteéd or roasted and sauteéd onions.
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Dairy also can mitigate both saltiness and spiciness.
Try mixing with yogurt, some soft cheese, sour cream or the like.