Jerk salmon pasta is the ultimate comfort meal—tender, flaky salmon fillets coated in warm Jamaican jerk seasoning and a variety of bell peppers served over pasta tossed in a rich, creamy homemade Alfredo sauce. The one-pot dish is ready in 30 minutes– perfect for those busy nights. It’s creamy, spicy, and downright delicious!
After making Caribbean air fryer chicken Parmesan and exploring the history of Caribbean-Italian fusion, I knew I had to share a recipe for creamy Alfredo pasta with jerk salmon.
The fusion of these cuisines dates back to the late 19th and early 20th centuries when thousands of Italians immigrated to the Caribbean, bringing their culinary traditions with them. Over time, Italian cooking techniques and ingredients blended with bold Caribbean flavors, giving rise to a new wave of flavorful meals.
What is Rasta Pasta?
As the story goes, Rasta Pasta was born when chef Lorraine Washington prepared a meal for construction workers, serving ackee and tomato sauce over homemade fettuccini. The dish’s vibrant red, yellow, and green colors reminded one worker of the Rastafarian flag, inspiring the name “Rasta Pasta.” Another worker noted that the long fettuccini noodles looked like dreadlocks, further cementing the name.
What started as a spontaneous creation became a beloved fusion of Jamaican flavors with Italian pasta, slowly evolving into the dish it is today.
Modern Rasta Pasta recipes feature creamy pasta, classic Caribbean seasonings, and colorful bell peppers—red, yellow, and green—a nod to the colors of the original dish that coined the name. While Washington’s dish was plant-based, today’s variations include jerk-seasoned chicken, shrimp, and salmon.
The easy recipe for jerk salmon Rasta Pasta embraces that evolution with al dente pasta and sautéed bell peppers tossed in a rich, homemade Alfredo sauce and topped with a perfectly spiced salmon fillet.
More Salmon Recipes: Try Cajun Honey Butter Salmon, Fried Salmon Bites, Ancho Salmon or Sriracha Salmon.
Key Ingredients
- Pasta: Use your favorite pasta—penne, rigatoni, linguine, or fettuccine like the original recipe.
- Salmon: This jerk salmon pasta recipe comes together quickly with four salmon fillets. I use frozen fillets from Costco and thaw them overnight for easy prep. If using skin-on salmon, sear the fillets skin-side down and let them cook undisturbed for 3-4 minutes before flipping.
- Spices: Season the salmon and alfredo sauce with store-bought or homemade Jamaican jerk seasoning. I love Walkerswood jerk seasoning—a Jamaican-owned brand with incredible flavor. You can even coat the fish in their jerk marinade before searing it in the pan for another variation. You will also need kosher salt, coarse black pepper, and dried thyme for the sauce.
- Onions: Thinly sliced white or yellow onions work best.
- Peppers: A mix of red, yellow, and green bell peppers naturally sweetens and brightens the dish.
- Scallions: Cook the white parts of the scallions with the other veggies and garnish with thinly chopped scallion greens.
- Roux: A quick blonde roux made with salted butter and all-purpose flour forms the base of the cream sauce.
- Alfredo Sauce: Once the roux is ready, sauté fresh garlic, then stir in heavy cream, whole milk, grated parmesan cheese, and some of the reserved pasta water for an ultra-creamy homemade Alfredo. Feel free to use store-bought Alfredo sauce and doctor up if you’re short on time.
- Toppings: Garnish the salmon pasta dish with grated parmesan cheese and a sprinkle of finely chopped green onions or parsley.
Additions and Substitutions
- Turn up the heat. Nestle a few scotch bonnet peppers into the sauce as it simmers for an authentic Caribbean heat.
- Load up on veggies. Cherry tomatoes, spinach leaves, and mushrooms are a perfect addition.
- Swap the protein. Switch things up with jerk-seasoned tofu, seitan, shrimp, chicken, or another type of fish.
- Go dairy-free. Replace the heavy cream and milk with coconut milk and broth (chicken or vegetable). Or take it back to the dish’s roots and serve the salmon with homemade tomato sauce instead of Alfredo—sugo al pomodoro is an excellent option.
- Sweeten the salmon. Mix honey and olive oil with dry jerk seasoning and coat the salmon for a sweet heat.
How to Make Jerk Salmon Pasta
The full recipe with measurements is in the recipe card below.
Step 1: Bring a large pot of water to a boil. Add the bouillon cube and pasta and cook according to the package instructions. Reserve one cup of pasta water and set it aside. Then, drain the pasta through a colander.
Tip: Cook the pasta slightly less than the package directions suggest to keep the noodles al dente.
Step 2: Meanwhile, pat the salmon dry with a paper towel. Combine kosher salt, coarse black pepper, and two tablespoons of jerk seasoning and coat the fillets on both sides.
Step 3: Warm two tablespoons of oil in a preheated heavy-bottomed pan over medium heat. Once shimmering, add the salmon fillets to the pan away from you and cook for 3-5 minutes per side. Repeat with the remaining fillets and set the salmon aside.
Tip: You may need to work in batches depending on the size of your pan.
Step 4: Add oil as needed to the same pan. Then, sauté the onions, peppers, and scallion whites until softened, about 5 minutes. Remove the vegetables and set aside.
Step 5: Reduce the heat and melt butter in the same pan. Add the garlic and flour and sauté for 3-5 minutes.
Step 6: Stir in the heavy cream, milk, and reserved pasta water, scraping any stuck-on bits from cooking the salmon and vegetables. Add the kosher salt, jerk seasoning, and dried thyme. Gently simmer for 8-10 minutes until the sauce thickens.
Step 7: Remove the pan from heat and stir in the grated parmesan cheese until smooth and combined. Then, add the reserved vegetables and pasta and stir to coat.
Expert Tips
- Cook the pasta al dente. The last thing you want is sticky, overcooked pasta. Follow the package instructions or reduce the cooking time by a few minutes to ensure they are al dente. As Chef Alex Aïnouz explains on an episode of Milkstreet, al dente means firm but not undercooked.
- Reserve pasta water. I’ve lost count of how many times I’ve forgotten, but reserving some of the pasta water thickens the sauce and helps bind the creamy, spiced alfredo sauce to the pasta.
- Cook the salmon in batches. You want to cook the salmon in a single layer. Overcrowding the pan leads to steaming instead of searing, so you may need to work in batches depending on the size of your pan.
If you enjoy jerk salmon pasta, try more recipes with a classic jerk flavor!
What to Serve with Jerk Salmon Pasta?
Jerk salmon pasta is a flavorful, comforting dish that works for busy weeknights and special occasions. The spiciness of the jerk seasoning pairs beautifully with the creamy sauce, so pair it with garlic bread or sourdough bread to soak up every last bit of the creamy sauce.
Balance the richness with a side of asparagus, Brussels sprouts, or a simple arugula and spinach salad with honey ginger dressing or balsamic citrus vinaigrette.
Serve the salmon fillets over the pasta, or flake them into large chunks and gently fold them into the pasta.
What To Do With Leftovers
- Refrigerate: Store the leftover jerk salmon pasta in an airtight container for 2-3 days.
- Reheat: Gently warm the leftovers in a saute pan over medium-low heat. Add a splash of water, heavy cream, or milk to loosen the sauce. Simmer for 5-8 minutes until the pasta is warm.
Frequently Asked Questions
Can I bake the salmon for Jamaican rasta pasta?
1. Pat the salmon fillets dry to remove any excess moisture.
2. Set the oven to a low broil, around 500℉ (260℃). Prepare a rimmed baking sheet with parchment paper or a silicone mat.
3. Combine kosher salt, coarse black pepper, and two tablespoons of jerk seasoning and coat the fillets on both sides. Arrange the salmon onto the baking sheet in a single layer.
4. Broil uncovered for 7-10 minutes until the salmon reaches 145°F (63°C), the safe internal temperature for fish.
More Pasta Dishes:
Jerk Salmon Pasta
- 4 (4-6 ounces) salmon fillets
- 2 tablesooons jerk seasoning
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon dried thyme
- 2 tablespoons oil
- 1 Maggi bouillon cube
- 16 ounces pasta, cook according to the package
- 1 tablespoon oil (as needed)
- ¼ medium white onion, thinly sliced
- ¼ medium red bell pepper, thinly sliced
- ¼ medium green bell pepper, thinly sliced
- ¼ medium yellow bell pepper, thinly sliced
- 2 scallions, whites (thinly sliced) and greens (finely chopped)
- 4 tablespoons salted butter
- 4 garlic cloves, finely minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- ⅓ cup pasta water reserved from cooking the pasta
- ½ teaspoon kosher salt
- ½ teaspoon jerk seasoning
- ½ teaspoon dried thyme
- ⅓ cup grated parmesan cheese, plus more for garnish
- Meanwhile, pat the salmon dry with a paper towel. Combine kosher salt, coarse black pepper, and two tablespoons of jerk seasoning and coat the fillets on both sides.
- Warm two tablespoons of oil in a preheated heavy-bottomed pan over medium heat. Once shimmering, add the salmon fillets to the pan away from you and cook for 3-5 minutes per side. Repeat with the remaining fillets and set the salmon aside.
- Add oil as needed to the same pan. Then, sauté the onions, peppers, and scallion whites until softened, about 5 minutes. Remove the vegetables and set aside.
- Reduce the heat and melt butter in the same pan. Add the garlic and flour and sauté for 3-5 minutes.
- Stir in the heavy cream, milk, and reserved pasta water, scraping any stuck-on bits from cooking the salmon and vegetables. Add the kosher salt, jerk seasoning, and dried thyme. Gently simmer for 8-10 minutes until the sauce thickens.
- Remove the pan from heat and stir in the grated parmesan cheese until smooth and combined. Then, add the reserved vegetables and pasta and stir to coat.
- Spoon pasta onto a plate or shallow bowl, top it with a salmon fillet, and garnish with grated parmesan cheese to serve.
- Cook the pasta al dente. The last thing you want is sticky, overcooked pasta. Follow the package instructions or reduce the cooking time by a few minutes to ensure they are al dente. As Chef Alex Aïnouz explains on an episode of Milkstreet, al dente means firm but not undercooked.
- Reserve pasta water. I’ve lost count of how many times I’ve forgotten, but reserving some of the pasta water thickens the sauce and helps bind the creamy, spiced alfredo sauce to the pasta.
- Cook the salmon in batches. You want to cook the salmon in a single layer. Overcrowding the pan leads to steaming instead of searing, so you may need to work in batches depending on the size of your pan.