How to season like a chef
Salt, acid and heat, in the right order.
Most home cooking that tastes flat needs one of three things: salt, acid or heat.
Salt early and a little at a time
Salt added early seasons food all the way through. Salt added at the end sits on top. Do some of both.
Finish with acid
A squeeze of lemon or a splash of vinegar at the end makes flavours brighter. If something tastes heavy, try acid before more salt.