I had always been taught to season at the very end of the cooking process and not to add salt to a marinade. Salt draws moisture from the product.  My father always told me that any reduction of water will increase the ratio of salt to product, which may make the final product too salty.

But at the Farmer’s Market demonstration that Adam did a while ago, he professed the opposite theory.  In other words to salt as you go.  Salt as you go

We cure a lot of our meats at the Country Cat before we cook them, but the above example Adam is talking about vegetables and the resultant flavor profiles that proper seasoning imbues in the food.  Food for thought (and testing in the kitchen).