SALSA: In a small bowl, combine the mango, papaya, pineapple, onion, lime juice, and cilantro; season with salt and pepper to taste. Cover and refrigerate until ready to serve.
Preheat the oven to 400 degrees. Coat a large, rimmed baking sheet with cooking spray.
SALMON: Season both sides of the salmon with salt and pepper. Brush the top side of the salmon with the mustard.
Place the chips in a 1 gallon re-sealable plastic bag, using a heavy rolling pin, crush into fine crumbs. Transfer the crumbs to a shallow dish. Gently press the salmon fillets, mustard side down, into the tortillas crumbs to coat.
Transfer the salmon to the prepared baking sheet, crumb side up, and bake for 12 to 15 minutes, until the fish pulls apart when tested with a fork.