One of the recipes I tried listed "Add salt and pepper to taste" after basically every intermediate step, so I could certainly understand why someone might end up with too much salt if they're not paying too much attention or don't know how much salt is typical.
I wouldn't say after each step. It would be foolish to add salt to a sauce I'm reducing for instance. You taste your food always before adding salt. And you generally hold of seasoning until whatever you're doing is reasonably stable.
So imagine I want to cook some chicken breasts. I'm going to dry them and the season them and let them sit for awhile. Then I will cook them and finish them. If I want to make a sauce from the nice remains of the pan they were cooked in I'd remove the chicken and excess oil perhaps and begin that process. And that process has many steps from adding shallots and garlic to deglazing with wine perhaps and reducing that and then adding stock and reducing and then mixing in some butter. The very last thing I'd do is season.
If I'm going to put the sauce on the plate and there is a starch there's a good chance I won't have to season those much at all as the sauce will carry that.
New cooks tend to over season. They forget that if everything you're cooking has salt on it when someone eats one thing there will be salt left on their tongue and in their mouth. This will help the next they thing eat and it won't need as much salt.
In general anything like a stew or a sauce should be seasons as late as possible even if there are many steps in creating it. Meat should be seasoned early and left to rest so excess moisture can be taken out of the surface areas of the meat to help form a better surface texture and flavor.
You might add a little salt in intermediary steps because the sodium will play a role in the cooking process. But those aren't "to taste" and usually you'd only need very little.
