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avoid scorching/drying out the outter portion without cooking the inner portion. Normally I would have suggested taking them out of the freezer and putting them in the fridge the day before, but since you need them for tonight you might want to warm them in a low-temp oven (low temp = = degrees) or defrosting them in a microwave if that is available to you. Lightly coat a flat surface pan that is oven proof (watch out for bake-a-lite handle!) with oil NOT Butter butter burns too quickly if you have a cast-iron flat grill that would work, but any flat surface do the job. After the salmon is defrosted, place them on the PRE-heated surface of the pan(medium-high heat, not ALL the way up to scortching). You shold hear a little sizzle when they hit the surface. Place in a pre-heated degree oven. In about 7-10 minutes check on them by lifting one gently using a spatula. If they are brown and slightly crunchy on the pan-side down, flip them over and put them back in for about 5-7 minutes. All of this is a guidline. Ovens work differently at different altitudes, so keep your eyes peeled and pay attention it might take slightly longer or slightly less time than I typed here. Salad on the side, maybe corn on the cob to go with it both very simple and shouldn't stress you out too much. I this was helpful. You sound like you could use even a small success right now.

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