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Any meat that was burned on the altar was dipped in salt and then put straight on the fire. It was unrelated to the laws of kashering, as we also put straight blood on the altar! For instance Rambam Laws of Korban Procedures 6:4 כשמנתח אברי העולה, מוליכין את כל הנתחים לכבש, ומולחין אותן שם. ואחר כך מעלין כל האברים לראש המזבח, ומסיר גיד הנשה בראש המזבח, ...


Side note See mishnayos Zevachim, 14:4-8, where different time periods are mentioned for when "במות" (altars outside of the Temple/Tabernacle) where permitted; you are correct in your assumption that they are currently forbidden (ibid., 8). Real answer The verse you cited in your question, according to Rashi (ibid.), refers to the Altar of the Tabernacle, ...


Meat that is grilled directly on a fire does not need to be soaked and salted. This is particularly useful information for those with restrictions on salt intake as they can still eat meat without worrying about the salt.

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