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Heat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with ½ teaspoon pepper and ⅛ teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.
Whisk buttermilk, yogurt, cheese, lemon juice, Worcestershire, garlic, mustard and the remaining ½ teaspoon each pepper and salt in a large bowl until well blended. Reserve ¼ cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.
Arrange the salad on a platter and top with the salmon. Serve topped with the reserved ¼ cup dressing and more basil, if desired.