Take this with a grain of salt if you want, but I think you will be surprised with the results.
When cooking meat I have found it best ( as well as others ) then you should salt 1 of 2 ways. Though there is a 3rd I will touch on that I don’t use for the main salting, just a final touch.
Salt your meat at least 40 in advance of cooking( if not the day/night before ).
There is a scientific reasoning behind it, basically any later than 3 minutes prior to cooking up until the 40 minute marker is a waste, the salt has liquified but not really been absorbed.
Salt your meat immediately before cooking ( up to 3 minutes before ).
The salt does not penetrate the meat, but it creates a good crust on the outside, that is super tasty.
Salt after the meat is done cooking.
Some chefs swear it’s the only way.
If it’s something I’m cooking in a pan to get a good sear for the maillard reaction then I use a combination of all 3. Salt an hour before, right before, then finish at the end. First 2 salts are kosher, 3rd salting is a finisher of sea salt. Gives you a solidly seasoned meat, a good crust, and some flavor explosions ( note the sea salt finisher should be a finisher, just a tiny amount goes a long way on this )
If you’re grilling it or broiling it go with 1 and 3 or just number 2. no need to do all 3 for grilling or broiling as you wont get the maillard reaction ( unless you got an industrial broiler ).
Works for pork, beef, poultry, lamb, wild game.
NOTE: I don’t know if this works on fish. If I cook fish it’s usually a good quality tuna steak that I just sear on both sides and then eat it. Now and then I do oven baked talapia but I do salt-less seasoning then salt at the end