Abstract: Salinity (NaCl stress) was applied with 50, 100, 200, 300 and 400 mM NaCl. The shoot and root length, fresh and dry weight, sodium and potassium content of two barley varieties (Hordeum vulgare L. var. Afzal and var. EMB82-12) were determined in various concentrations of NaCl. Root and shoot length, fresh and dry weight were decreased in two barley varieties in response to increased salt concentration, but the decrease was more significant in the root. Sodium content was increased and potassium content was decreased in two barley varieties in response to different salt regimes, but in general, these changes were more significant in the root.