Season with salt in small amounts at each stage of cooking

Salt lightly throughout the cooking process (and taste as you go) instead of dumping it all in at the end.

From Chef Billy ParisiWatch this bit

salt

onions

Bland food is usually under-salted. Season components as you build the dish (e.g., season onions early, then season later additions too), using gentle amounts and tasting to guide you; as food reduces, flavors concentrate so you often need less than you think.

The short version

Most ‘bland’ dishes are under-salted.
Season components throughout cooking.
Tasting guides how much to add; reduction concentrates flavor.

What you need

tasting spoons
optional
Helps you taste frequently

How to do it

1
Season lightly at each stage as you build the dish (not just at the end).
Example: season onions early, then season later components too.
Watch this step
2
Taste as you go to decide whether to add more.
Use clean spoons; avoid tasting raw/undercooked animal proteins.
Watch this step
3
Use gentle amounts rather than heavy salting in one step.
As food cooks down and concentrates, saltiness intensifies.
Watch this step

What goes wrong

Only salting at the end

Add small amounts at multiple stages and taste between.

Over-salting early without tasting

Season gently and reassess as the dish reduces.

Why it works

Layering seasoning distributes salt more evenly and lets you correct gradually; reduction concentrates saltiness and flavor, so incremental seasoning prevents overshooting.