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To study the relationship between different traits and salt tolereance in bread wheat through tissue culture as well as germination test, two experiments with factorial design were carried out. In the first experiment, 5 salt tolerant varieties namely Kharchia, Sholeh, Kavir, Roshan, and Sorkhtokhm as well as 3 sensitive varieties of Gaspard, Ghods and Chamran were employed. The doses of Nacl were taken as 0, 0.38, 0.77 and 1.15%. This experiment was carried out factorially in a randomized complete block design (RCBD) with two replications and two observations to each replication. Some characters including callus fresh weight, callus size and amount of Na+ and K+ in callus were measured. The results showed that salt stress had no effect on either callus fresh weight or callus number. Callus weight didn’t change with salt stress, but increase in salt stress caused decrease in callus size as well as increase in Na+ content of callus. Genotype and genotype × salt effects were significant for K+ and K+/Na+. The study showed that variation of K+ in callus was related to tolerance or sensitivity of varieties, so we can select indirectly salt tolerant lines through this approach. Germination experiment was also carried out in the same way except for different salt levels which were 0, 0.19, 0.38, 0.58, 0.77, 0.96 and 1.15% of NaCl. Different traits such as germination percentage, germination rate, coleoptile length as well as root length were measured. Finally it was demonstrated that tolerant varieties had a more growth rate. So to select salt tolerant varieties one can make use of the demonstrated traits.