The rule of thumb is that a stick of salted butter has roughly 1/4 teaspoon of salt per stick. Exact amounts differ between manufacturers.
So in the first recipea you might be a little over salted, but not terrible (1stick=8tbs). The second is weird. Not having any salt in baked goods generally results in them tasting flat and a little off. For the second recipea the molasses will have a little, but far less than I would expect. I would probably add 1/4 teaspoon of salt to it.
With my butter already being salted, I am leaving the salt out of the first recipe, and not adding salt to the second recipe because there is salt already in the butter.
Thank you for the info though, it should come in handy.