In medium bowl, combine melon, cantaloupe, cilantro, mint, jalapeño, lime juice, salt, and pepper. Mix well and set aside.
In small bowl, stir together ginger, curry powder, salt, and pepper. Spread mixture evenly all-over non-skin side of each fillet.
In 12-inch nonstick skillet, heat oil on high. Add salmon skin side down and cook for 10 minutes. Place fillet on plate, spoon salsa on top of salmon and garnish with a lime wedge.