When you watch cooking shows, have you noticed that chefs raise their salt-filled hand high above the meat or veg? Is this just for show? Nope. It maybe showmanship, but it is also a matter of physics. If you salt or season from high, it allows the seasoning to fall in a much more even manner, and give your meat more even coverage so that one bite is no more salty than the last.
Now go forth ye, and season like a pro.