Salmon Rasta Pasta

As some of you may know, I am currently working on a Seafood Ebook. Originally, this recipe was going to be featured in it, but I decided that the Glam Kitchen Gang needed a new, lit pasta dish. What exactly makes this “Rasta”, well because this dish is made with Jamaican jerk seasoning , coconut milk , fresh veggies and thyme which infuses soooooo much flavor. I’ve seen this dish on so many restaurant and chef IG pages and I decided to take a stab at it. As usual, let me know what you think and don’t hesitate to reach out to me if you have any questions or comments! Enjoy !

Glam Kitchen Tips

  • Use a whisk to mix the Parmesan cheese into the sauce
  • Make sure you’re using a good quality Parmesan cheese
  • If cheese clumping, lower heat and whisk harder and allow sauce to cook a little longer

Serves 4


  • 4 salmon filets (4-6 ounces each)
  • 3 tablespoon olive oil
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 3 sprigs green onion (scallion)
  • 3 garlic cloves, minced
  • 2 cup heavy cream
  • 1/2 cup coconut milk
  • 1/2 cup chicken broth
  • 5-8 ounces shredded Parmesan cheese
  • 16 ounces box of rigatoni noodles
  • Pink Himalayan Salt
  • Ground Black pepper
  • Jamaican Jerk seasoning (Mild)
  • Thyme
  • Paprika
  • Parsley to garnish (optional)
  • Grated Parmesan to garnish (optional)



  1. Generously sprinkle both sides of the salmon filets with salt, pepper, jerk seasoning, and thyme and set aside
  2. Add 2 tablespoon oil to a skillet and warm over medium high heat
  3. Add salmon, and cook on each side for about 3-5 minutes, depending on thickness of filet
  4. Remove from heat and set aside until ready to assemble pasta plate


  1. Cook noodles according to packaging, then drain and set aside
  2. In a large pot, add 1 tablespoon of oil and garlic then cook for 1-2 minutes on medium high heat
  3. Add the red pepper, green pepper, and green onion then sauté for 5-7 minutes or until tender
  4. Stir in heavy cream, coconut milk, and chicken broth and allow it to simmer for 10 minutes while stirring every few minutes
  5. Generously season sauce mixture with salt, pepper, jerk seasoning, paprika and thyme -stir well
  6. Stir in Parmesan cheese and allow sauce to cook for 5-7 minutes (taste to make sure it’s seasoned to your liking-adjust if necessary )
  7. Add the noodles to the sauce mixture and cook for another 7-10 minutes, stirring every few minutes
  8. Remove from heat and serve!
  9. Garnish pasta with parsley and grated Parmesan (optional)

55 thoughts on “Salmon Rasta Pasta

  1. I’m so excited!! Thank you!! I can’t wait for your seafood book!! I’m dancing to the kitchen! 💃🏽💃🏽

  2. I’m so excited!! Thank you!! I can’t wait for your seafood book!! I’m dancing to the kitchen! 💃🏽💃🏽

  3. Glam Kitchen Tips
Use a whisk to mix the Parmesan cheese into the sauce
Make sure you’re using a good quality Parmesan cheese
If cheese is clumping, whisk it harder until it smooths out

  4. Thank you for this recipe, OMG it was so delicious. My family loved it

  5. Hi can you tell me about how much jerk seasoning you’re using? I plan to make this tonight

  6. Hi, I don’t measure the seasoning but you can start with 1 tablespoon and sprinkle to adjust. Hope that helps

  7. Greetings,

    Is it possible to Substitute the Parmesan cheese for something else, for someone who doesn’t eat cheese?

  8. I wouldn’t substitute it with anything else sorry ❤️ I will definitely think of adding non cheese pasta sauces as one recipe in the future

  9. Hello!!! Happy Holidays! Is heavy whipping cream and whipping cream the same?

  10. This was my second dish from your list of recipes. I absolutely loved this. Family enjoyed this. I am going to order a cookbook. You really make me enjoy cooking again. Going to try the cornish hen next. The coconut milk gives this dish a great balance. I am so happy my son discovered your page. Keep up the good work

  11. Thank you so much I really appreciate that and I’m so happy that the family enjoyed and that you are enjoying cooking again

  12. Why go out for Valentines Dinner when I can make this at home with a bottle of wine and some cheesecake (store bought). Trying this tomorrow!!!

  13. Girl! This came out so AMAZING and I don’t even care for Salmon. Thanks for sharing😘

  14. Hello , what type of paprika do you use for this recipe?

  15. Just made this last night, it was so delicious 😍 I will be trying your other recipes as well. Thank you so much 💛

  16. I love love love this recipie. I’ve made this dish at least 5 times now. Thank you for sharing. My homegirl loved it so Much when I prepared it. That she asked can I teach her. All in all we spent our Sunday enjoying this dish. And it is now my 6th time cooking this =].

  17. This was amazing! Thank you so much for the recipe. Directions were so easy to follow. The result was delicious and so pretty!

  18. Omgoodness, this is delicious!!! I’ve never had rasta pasta before but have always been interested in it. I followed your recipe (except I used spicy jerk seasoning) and made it with jerk BBQ chicken thighs and it’s so good….thanks for sharing.

  19. I made this tonight and despite the cheese clumping, it was a definite hit Tay.

  20. Yassssss glad you hear you enjoyed it ! And next time try using a whisk to get the lumps out or slowly add the cheese and stir versus adding it all at once – that should help❤️

  21. Haven’t made it yet. Was wondering what’s the difference in regular salt and the pink Himalayan salt?

  22. Made this last night and it was amazing! Wish I could leave a picture comment to show the finished dinner. Thank you so much for this recipe!

  23. Hi,

    I use pink salt because it contains more minerals like calcium potassium etc but it’s def a personal choice you can use what you have on hand

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