The effect of salt stress on productivity indices (weight of grain per 1m2 area, 1000 grain weight, spike weight, weight and the number of spikelets in a spike) of local perspective bread (Giymatli-2/17, Nurlu-99, Azamatli-95) and durum (Garagilchig-2, Barakatli-95) wheat genotypes, regionalized in Azerbaijan has been studied. The research was carried out under field conditions. Salt stress was found to negatively affect productivity of varieties and structural elements of productivity. According to the tolerance indices (productivity under normal conditions, productivity under stress, mean productivity, geometric mean productivity, stress sensitivity index, stress tolerance index) Giymatli2/17 is productive and medium tolerant, Nurlu-99 and Barakatli-95 are productive and tolerant, Azamatli-95 is medium productive and medium tolerant, and the Garagilchig-2 genotype is sensitive