I’m referring mainly to salt.  I’m starting to Sous vide steaks and chops etc.   I do a fast hard sear after the sous vide is finished.  When the steak comes out of the bag I pat dry very thoroughly and remove the sprigs of herbs garlic etc.  Then I lightly brush with oil and salt pepper etc and sear in butter oil mixture.    My question is how much to season with salt and pepper before the sous vide.  I’m tending to go easy on that as I don’t want an overall salty flavour.  But I see many recipes talk about ample seasoning for the sous vide stage (one upvoted answer on this board even capitalised SALT!).  Or should I do that and not salt the meat before searing? 
Consider this: when you salt a protein, it draws out water. However, water is not the only thing that leaves the meat.   To put it another way, prepare two different bags and add salt to one but not the other. If we successfully control the other variables, the result will be that the salted bag has more liquid in it.  Even if we recapture that liquid (the “purge”) and work it into a sauce, it’s still flavor that was once in the protein yet is now no longer there.   Ergo, by salting in the bag we are extracting flavor. Yes, salt penetrates to a degree and there is seasoning benefit to that. There is a trade off here and the only answer is that it depends on your preference and only experience will help you make your decision.   I wouldn’t lose sleep over it, personally. My preference is generally that every protein enters the bag naked. No seasoning. No garnish. Just meat and hopefully very little air.  