Salting works for the same reasons. When meat is salted well beyond the amount needed for seasoning, the local concentration of salt on the surface is higher than the concentration of dissolved molecules inside the meat. This initially draws moisture out of the meat in the direction of the more concentrated solution. You can see this happen when you sprinkle a lot of salt on meat—the surface becomes wet.
But remember that osmosis always wants equilibrium. When enough moisture is drawn out of the meat, it will dilute the salt on the surface. Then things work in reverse, and some of the dissolved salt is drawn back inward because osmosis wants to increase the concentration of dissolved molecules inside the meat. As salt is sent back into the meat, it dissolves the muscle proteins, the meat retains more moisture when cooked, and the end effect is similar to brining.