One Pot Jerk Salmon Pasta with Cream Sauce

One Pot Jerk Salmon Pasta with Cream Sauce – A delicious Jamaican-inspired pasta dish made with spicy jerk salmon and a luscious alfredo sauce. This easy recipe for creamy salmon pasta is guaranteed to be a favorite. Perfect for quick weeknight meals that still feel special!

  • Author: The Diasporic Dish
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Cuisine: Caribbean


Units Scale
  • 4 salmon fillets, about 6 ounces each
  • Kosher salt
  • Freshly ground black pepper
  • 2 tsp dried thyme
  • 4 tbsp Walkerswood Hot & Spicy Jerk Seasoning
  • 1 tbsp freshly squeezed lime juice
  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter
  • 1 shallot, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 5 cloves of garlic, minced
  • 1 tsp dried ginger
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 1/4 cup coconut milk
  • 1 1/2 cups heavy cream
  • 1/4 cup chicken broth
  • 6 ounces high quality parmesan cheese, grated
  • 1/4 tsp maggi cube
  • 8 ounces of dried fettuccine
  • Fresh parsley, minced


  1. Boil water for pasta.
  2. Season salmon fillets with salt, pepper, and a tsp of thyme.
  3. Rub salmon with two tbsp Walkerswood jerk seasoning and lime juice. Marinate for 15 minutes. 
  4. Heat a pan to medium high and add two tbsp of olive oil. Sear salmon skin side up for 4 minutes. Flip, and fry for 3 minutes on the other side. Remove from pan and keep warm. 
  5. Reduce the heat to medium and add 4 tbsp of butter to the plan. Add the shallot and bell peppers. Once they begin to soften, add the garlic. Season with salt, 1/2 tsp ginger, tsp garlic powder, tsp paprika, and 1/2 tsp of thyme. Add tbsp of jerk seasoning.
  6. Deglaze the veggie mixture with coconut milk, heavy cream, and chicken broth. Simmer for 5 minutes. 
  7. Add fettuccine to boiling water and cook according to package instructions.  Reserve 1/4 cup pasta water.
  8. Add parmesan cheese to the sauce. Season with salt, 1/2 tsp ginger, tsp garlic powder, tsp smoked paprika, 1/2 tsp of thyme, Maggi, and tbsp of jerk seasoning. Simmer on low for 5 minutes. 
  9. Add the fettuccine to the sauce and cook for 1 minute along with a tablespoon of pasta water.
  10. Top the pasta with the blackened jerk salmon. Garnish with parsley.


  • Generously salt the pasta water – Salting the pasta water will ensure that your pasta is seasoned from the inside out.
  • Don’t overcook the pasta – Cook the pasta al dente and finish it in the sauce.
  • Adjust the seasonings to your liking –  If you like less salt or more spice, change it to suit your tastes.
  • Save some pasta water for the white cream sauce – Pasta water makes for a thicker sauce that adheres better to the pasta.
  • Simmer the sauce on low – Cooking a cream sauce on high heat has the tendency to lead to a broken, greasy sauce. Make it low and slow. 
  • Storing Leftovers – Salmon pasta can be refrigerated up to 4 days and the sauce can be frozen for up to one month. To reheat, simmer the sauce on low and add a little milk or cream to make it creamy again. 

Keywords: Pasta Dishes, Caribbean recipes, Seafood Dishes