This work aims to study the effect of salinity on some germination parameters of wheat Tritcum aestivum L, and to contribute to the improvement programs of varietal selection. Four varieties of wheat were studied: Amal, Arrehane, Kanz and Radia. The disinfected seeds are germinated in Petri dishes containing two filter papers soaked in NaCl solution at concentrations of 3, 6, 9 and 12 g / l. The amount of 10 seeds is placed per petri dish. For the control dishes, the filter paper was soaked only with distilled water. For each salinity level (0, 3, 6, 9 and 12 g / l NaCl), 5 petri dishes are used and are incubated for 7 days in darkness in an oven set at 25 ° C. The measured parameters chosen in this study are: germination rate, corrected germination, percentage of final germination, average time of germination and germination rate index. The obtained results have shown a varietal effect depending on salt concentration, thus the exploitation of the studied parameters allowed us to observe a decrease in germination rate, corrected germination, Germination rate index, coefficient of velocity and an increase in the average time of germination. As far as the level of tolerance against the increase of salt concentration is concerned, it can be confirmed that Arréhane is the most tolerant variety while Kanz is the most sensitive one.