Clean fish (no need to filet), and leave on skin. In shallow dish, whisk together lemon juice, butter, parsley, pepper and salt. Roll trout in mix to coat inside and out. Cover and refrigerate up to 1 hour. Remove fish from coating mix and reserve remaining marinade.
Preheat grill to high. Place fish in hand-held hinged fish holder; brush fish with reserved marinade. Cook over hot open grill 4 to 5 minutes then turn and brush with marinade and grill 4 to 5 minutes again. Cook until fish flakes easily with a fork (8 to 10 minutes).
Place on serving dish, sprinkle almonds over each trout, and garnish with fresh parsley sprigs.