How Much Flavor Do You Think Your Marinade Should Have?

Brines tend to be that you put meat in when you're brining your meat there's like much more volume of it whereas marinade is just enough to coat the meat because all you're trying to get is a flavor interchange and a salt and acid interchange. I have found that if I put zero salt and thinking that like my marinade will take care of it that that doesn't never work right so always need to put a little bit of actual salt on the meat. Usually give it a little time like a 30-minute heads up for that to start getting absorbed before adding the marinade. One question that Emmy also asked that I think is an interesting one is how