To evaluate the effects of seed priming with salicylic acid on quality and baking traits of wheat flour, cv. Alvand, under different sowing dates, a factorial experiment was conducted on the basis of complete randomized block design. The factors were seed priming with salicylic acid (including untreated seeds or control treatment, 400, 800, 1200, 1600, 2000 and 2400 µM concentrations of salicylic acid) and two sowing dates (23rd of Oct. and 22nd of Nov.). Results showed that priming slightly decreased (less than 1%) protein percent compared to control treatment in both sowing dates. It may be due to positive effects of salicylic acid on seed yield and higher accumulation of starch in seeds compared to protein. On the other hand, priming enhanced Zeleny number and loaf volume. Wet gluten, gluten index and seed yield increased by application of seed priming. This was higher in second sowing date compare to the first sowing date. In addition, higher concentrations of salicylic acid lead to more increment in measured parameters.