I have found people (and even chefs) split on this. Those who advocate seasoning after the cooking process often quote the same thing, that pre-salting encourages leeching of the juices. I salt just before it goes in a (very!) hot griddle pan and I have never found this to be true, in fact I favour salting first because I find it adds to the flavourful crust assuming it's been cooked properly. When salting after cooking I find you get a raw salt taste which is not at all pleasant.




but that's not the question