Wheat is used as staple food worldwide and it ranked third in cereals. Its productivity a the global level decreases by many stresses mainly by salinity stress which is associated with different physiological and biochemical processes of plants. To overcome these growth and yield reduction issues, salinity resistance in wheat can be achieved. The introduction of resistance to salinity-induced water stress and ion toxicity in wheat lead to more reliable results. Salt tolerance mechanisms at tissues and whole plant levels along with sequestration of toxic ions can improve overall growth, yield, and salinity resistance capability in wheat. Different sources and measurements of salinity play important role in the production of salinity tolerant wheat. This article mainly reviews different physiological mechanisms, genetics, omics, and quality trait loci approaches for the production of salinity tolerant wheat.