22. You put all the salt in the marinade or breading.
Result: Fish, poultry, or meat that’s underseasoned.
Healthy cooks try to keep sodium levels in check and only allocate a small amount of salt to a recipe―so they need to maximize the salt’s impact. For example, chicken marinating in citrus juice and salt will only absorb a tiny amount of the marinade. When you toss out the marinade, you also toss out most of the salt and its seasoning effect.
It’s better to use a little salt in the marinade, then directly sprinkle the majority of the salt on the chicken after it comes out of the marinade. The same goes for breaded items. Sprinkle salt directly on the food and then coat it with the breading.