Set a fine-mesh strainer over a large bowl; set aside. Cut the melon into 1-1/2-inch chunks. Place in a blender, add the salt, and blend on high until very smooth, about 1 to 2 minutes. Pour through the strainer and let sit until the excess juice has drained, about 5 minutes. Discard the excess juice, or reserve for another use. Transfer the drained melon purée to a medium bowl, add the sugar, and whisk until the sugar has dissolved. Add the cream and whisk until just combined. Divide the mixture among the pop molds and freeze until solid, at least 6 hours.